Turkey Chili with Kale

Chili is perfect for meal prep! If you’re storing it in the refrigerator, any container will do, but I really like the glass ones linked below (Amazon affiliate link). And...

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About Recipe
Turkey Chili with Kale

Chili is perfect for meal prep! If you’re storing it in the refrigerator, any container will do, but I really like the glass ones linked below (Amazon affiliate link). And if you’re planning to freeze some, Souper Cubes are awesome! Once they’re frozen into portioned out cubes, you can easily put them in Food Saver bags for longer storage in the freezer. That makes it so easy to grab one whenever you need a quick meal!

Ingredients :
  • 2 lbs extra lean ground turkey (99%)
  • 2 15 oz cans diced tomatoes, no salt added
  • 1 15 oz can low sodium kidney beans, drained
  • 1 15 oz can pinto beans, drained
  • 2 8 oz cans tomato sauce, no salt added
  • 1 10 oz can Rotel diced tomatoes and green chiles, no salt added
  • 3 cups kale, chopped, (200 grams)
  • 1 medium yellow onion, chopped, (110 grams)
  • 2 medium orange bell peppers, chopped, (260 grams)
  • 1 large jalapeño, diced, (15 grams)
  • 4 cloves garlic, (16 grams)
  • 1 packet Mrs Dash Chili Seasoning, (35 grams)
  • 1 tbsp olive oil, (0.5 fl oz)
  • Salt and pepper to taste
Directions :

  1. Heat olive oil in a large pot over medium high heat. Add garlic and onion, then sauté for 2-3 minutes until fragrant and softened.

  2. Add ground turkey, 1/2 the seasoning packet, and some salt to the pot. Cook the turkey, breaking apart into chunks with a wooden spoon until cooked through.

  3. Add all remaining ingredients except kale and stir. Bring to a boil, then lower heat to a simmer and cover for 30 minutes. Occasionally stir, taste test, and add salt as needed.

  4. Add the kale to the pot and stir into the chili. Cover and simmer for another 15 minutes before removing the chili from heat.

  5. Optional: top with sour cream, cheese, green onion, and/or avocado before serving.

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