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Extra-lean Turkey Chili with Kale
This delicious Extra-lean Turkey Chili with Kale recipe is healthy, easy to make, gluten-free, low-fat, and perfect for a chilly day!
Course Main Course
Cuisine Mexican
Keyword dinner, gluten-free, healthy
Prep Time 15 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
Servings 6 people
Calories 277kcal
In a large skillet over medium-high heat, add olive oil and sauté onions until they are translucent. Add garlic and sauté until you can smell garlic aroma.
Add ground turkey and cook for 10 minutes and stirring occasionally.
Add pepper, celery, and carrots. Stir until combined.
Add all the spices, tomatoes, and the beans. Heat to a boil for a few minutes, stirring constantly. Then reduce heat to low.
Cook on low heat for about 2 hours. Add kale and cook for more 5 minutes. Add salt and pepper for taste and adjust if necessary.
- Make sure all your veggies are diced finely so they blend in with the chili.
- You can swap the kale for any other leafy greens.
- You can swap the kidney beans for black beans or pinto beans.
- To store: To store leftovers, transfer the chili to an airtight container and keep refrigerated for up to 4 days.
- To reheat: You can reheat chili in the microwave or stovetop.
- To freeze: Freeze chili in a freezer-safe container for up to 3 months.
Serving: 1/6 | Calories: 277kcal | Carbohydrates: 39g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 316mg | Potassium: 1131mg | Fiber: 12g | Sugar: 9g