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Turkey Chili with Kale CLINTON KELLY

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A dish you could whip up in minutes!

ingredients
TURKEY CHILI WITH KALE
2 tablespoons olive oil
1 pound ground turkey (50% dark meat, 50% white meat)
1 yellow onion (peeled, medium dice)
1 red bell pepper (top removed, seeded, medium dice)
2 tablespoons chili powder
2 teaspoons chipotle powder
2 teaspoons cumin
1 tablespoon fresh thyme (finely chopped)
1 (28-ounce) can crushed tomatoes
1 (15.5-ounce) can kidney beans (drained, rinsed)
1 (15.5-ounce) can black beans (drained, rinsed)
2 cups water
2 cups Lacinato kale (ribs removed, thinly sliced)
Kosher salt and freshly ground black pepper (to taste)
TOPPINGS:
1 cup sour cream (to serve, optional)
cheddar cheese (shredded, to serve, optional)
jalapenos (sliced, to serve, optional)
scallions (sliced, to serve, optional)
cilantro (leaves only, optional)
tortilla chips (to serve, optional)
rolls (toasted, to serve, optional)

directions
In a medium heavy-bottomed pot over medium-high heat, add the olive oil. Add the turkey to the pot and break up into small pieces. Season with salt. Cook until browned, about 7-9 minutes. Add the onions and bell pepper, season with pepper, and cook until soft and translucent, about 2-3 minutes. Stir in the chili powder, chipotle powder, cumin, and thyme, and cook for 1 minute more. Deglaze the pot with the water, scraping up any brown bits on the bottom of the pot. Add the tomatoes, kidney beans, black beans, and bring to a boil. Reduce to a simmer and allow to cook until chili has thickened to desired consistency, about 20 minutes.
Stir in the kale and season with salt and pepper if needed. Continue to simmer until kale is cooked through, about 5 minutes.
Divide mixture evenly amongst 4 bowls and top each bowl of chili with desired toppings.
Tip: Make a large batch of chili and freeze individual portions in small containers for an easy weekday meal!

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