Turkey Chili with Kale

I went on a search for a turkey chili a few weeks ago and spotted a picture of this turkey chili with kale and loved how colorful it was that I had to try it. It might not look exactly like a traditional chili, but it is SO good. Try a big bowl of this with one of Cassia’s amazing honey cornbread muffins for a perfect Autumn or Winter dinner. I  modified the original recipe just a bit, but I need to thank thekitchn.com for an awesome chili!

Turkey Chili with Kale

serves 6

1 tablespoon olive oil
1 pound 93% lean ground turkey
1 onion, diced
1 cup green bell pepper, diced
3 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoon chili powder
1 1/2 tablespoons cumin
2 teaspoons dried oregano
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons tomato paste
2 14.5-ounce cans diced tomatoes
1 15-ounce can black beans, rinsed and drained
1 1/2 cup frozen corn kernels
2 cups chicken broth
1 small bunch kale, tough stems removed and roughly chopped

Directions:

Heat the olive oil in a large stock pot over medium high heat. Add the turkey, season with salt and pepper, and cook, breaking it into crumbles, until cooked through, about 6 to 8 minutes. Remove turkey with a slotted spoon and set aside.

Pour off some of the remaining fat, but leave enough to coat the bottom of the pot. Reduce the heat slightly and add the onions, green pepper and garlic, and cook for about 5 minutes, until softened.  While the onions, pepper, and garlic are cooking, combine the brown sugar, chili powder, cumin, oregano, salt, and pepper in a small bowl. The original recipe called for 1 teaspoon of pepper, but that was too spicy for my kids so I suggest starting at 1/2 teaspoon and working up. If you like pepper add 1 teaspoon, my husband and I both liked it with 1 teaspoon.

Add the spice mixture and tomato paste to the onions, pepper and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the tomatoes and stir.

Raise the heat to medium and add the meat, beans, corn, and chicken broth to the pot. Bring the mixture to a simmer, then lower the heat, cover, and cook for 20 minutes. Add the kale and continue cooking, covered, for about 15 more minutes.

Serves 6

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