Hearty Turkey & Kale Chili
When the weather turns cooler, there’s nothing quite like a big pot of homemade turkey chili simmering on the stove. It’s comforting, filling, and always a welcome meal around the dinner table.
This Hearty Turkey & Kale Chili puts a little twist on traditional chili. It starts with ground turkey, beans, tomatoes, and a variety of vegetables. Fresh kale is stirred in toward the end for another layer of color and flavor.
I love finding simple ways to add more vegetables to everyday meals. And this chili makes it easy! The combination of turkey and beans provides protein and fiber. Plus, the vegetables bring plenty of variety to the bowl.
Another thing I love about this recipe is how easy it is to prepare. Everything comes together in one pot. As a result, there’s less cleanup and more time to enjoy dinner.
I use homemade chicken bone broth in this chili for added flavor and richness. If you enjoy making your own broth, you can click the link and make your own too, store bought is fine too.
It’s also great for leftovers. Make a big batch for a busy weeknight, or serve it for an easy Sunday supper. Either way, this is a hearty meal worth adding to your recipe rotation.
Why You’ll Love This Turkey & Kale Chili
- Simple ingredients: Uses everyday ingredients you can find at most grocery stores.
- One-pot meal: Everything cooks together in one pot, making cleanup easy.
- Packed with vegetables: Carrots, celery, zucchini, tomatoes, and kale add color and variety.
- Protein and fiber: Ground turkey and beans help make this a satisfying meal.
- Great for leftovers: The flavors come together even more after a day in the refrigerator.
Hearty Turkey and Kale Chili
Ingredients
- 1 package Ground Turkey
- 1 tbsp Avocado and Olive Oil
- 1 medium Diced Onion
- 2 Diced carrots
- 2 Diced Celery Stalks
- 3 Minced Garlic Cloves
- 1 tbsp Tomato Paste
- 1 can (14.5 ounce) of diced tomatoes with juice
- 1 can (14.5 ounce) of tomato sauce
- 1 can beans of your choosing, drained and rinsed Beans are a simple way to add fiber and plant-based protein to a meal. You can learn more about the benefits of beans and legumes from Penn State Extension.
- 1 Diced Zucchini
- 2-3 cups Chicken bone broth or chicken stock
- 3 tsp Chili Powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 3 cups chopped kale with stems removed
- 1 tbsp Apple Cider Vinegar
- Salt and Pepper to your taste
- 1 small Diced beet if you have it and if you like beets. See Notes
Instructions
- Start by browning the ground turkey in a large pot. Next, add your vegetables and cook until they begin to soften. Stir in the garlic and seasonings.
- Then add the diced tomatoes, tomato sauce, beans, and broth. Bring everything to a gentle simmer. Allow the chili to cook until the vegetables are tender and the flavors have had time to develop.
- Finally, stir in the chopped kale. Let it simmer for a few more minutes until tender, add the apple cider vinegar. Serve warm with your favorite toppings!
Notes
Serving Suggestions
Serve warm in a bowl with your favorite toppings. A little fresh avocado or a sprinkle of fresh herbs would be delicious. I like to use dairy free greek yogurt and pickled red onions too.Tips for Making the Best Chili
- Drain and rinse your beans before adding them.
- Add the kale toward the end so it keeps some texture.
- Taste before serving and adjust the seasonings as needed.
