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extra-lean turkey chill with kale
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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
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 people
Calories 277kcal

Ingredients

Instructions

  • 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.

Notes

  • 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.  

Nutrition

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