Quick Turkey Kale Chili

Quick Turkey Kale Chili

For me this could be called “Grower’s Market” chili. I often get organic ground chicken from the meat guy and most of these veggies are readily available at the springtime market. This came together shockingly quick and was the perfect weeknight dinner. I think I’ve said this before but if/when cooking for folks who avoid gluten or dairy, soup is the best answer.¬†Usually when I make chili it’s a large amount and I like to let it simmer for a while so things can meld – ultimately it’s great for weekends but not so easy for weeknights. Not the case here – essentially you should have a meal together in less than 30 minutes. It’s not too spicy (make sure you remove the ribs and seeds from your pepper) so my husband and I smothered ours in hot sauce (and the kids ate theirs sans heat).

I typically like to use whole bunches of veggies at one time but this wasn’t the case for the kale, here. If you want to use it up I don’t think it will hurt the recipe.. you might just need a bit more chicken broth.

Quick Turkey Kale Chili

Adapted from Clean Eating

Serves 4

2 tsp. olive oil, divided

1 lb. ground turkey

2 tsp. chili powder

1 tsp. cumin

1 tsp. oregano

3/4 tsp. kosher salt, divided

1 onion, diced

2 c. (packed tightly) stemmed and chopped kale

2 stalks celery, diced

1 jalapeno pepper, seeded and finely chopped

4 cloves garlic, minced or pressed through a garlic press

1 bunch scallions, chopped, light and dark green parts divided

2 c. chicken broth

1 (15 oz) can cannellini beans, drained and rinsed

1. Heat large dutch oven or soup pot over medium heat. Add 1 tsp. oil and ground turkey. Saute and break up for several minutes. Add chili, cumin, oregano and 1/2 tsp. of the salt. Stir to combine and let cook until meat is no longer pink.

2. Remove meat from pan. Add remaining 1 tsp. oil to pan, along with the onion, kale, celery, jalapeno and light parts of the scallions. Add remaining 1/4 tsp. salt. Saute until softened, stirring occasionally, about five minutes.


3. Add back meat along with beans and chicken broth. Bring to simmer and cook about five minutes to thicken.


4. Stir in green scallions and taste for salt; serve.


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