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Avatar photoJonnell Whitson, NTP

Hearty Turkey and Kale Chili

As twist on a classic but just as delicious. Gluten Free and freezable too!
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course: Breakfast, Dinner, lunch, Main Course, one pot, Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.

Storing Leftovers

Allow leftover chili to cool before transferring it to an airtight container. Store it in the refrigerator for up to three days.
For longer storage, freeze individual portions. Thaw overnight in the refrigerator and reheat until warmed through.