Turkey Chili with Kale
Servings: 8 servings (1.75 cups per serving)
Calories: 274kcal
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
Instructions
- 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.
- 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.
- 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.
- Add the kale to the pot and stir into the chili. Cover and simmer for another 15 minutes before removing the chili from heat.
- Optional: top with sour cream, cheese, green onion, and/or avocado before serving.
Notes
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Nutrition
Serving: 442g | Calories: 274kcal | Carbohydrates: 27g | Protein: 32g | Fat: 4g | Cholesterol: 55mg | Sodium: 192mg | Potassium: 521mg | Fiber: 8g | Sugar: 7g