Turkey Chili with Kale


This is a very simple and hearty chili with plenty of flavor. Top it with your favorite toppings and serve it with some chips on the side for a perfect dinner. I actually make this recipe all the time because its quick, easy, really healthy and taste even better next day, so perfect for lunches during the week. This recipe is a quick one, only takes about an hour or so, but this would just taste as good in a slow-cooker. Just make sure to brown and crumble the turkey before adding it to your crock pot and then throw everything in and come home from work to a delicious dinner.

Serves 6

Preparation time: 15 minutes

Cooking time: 45 minutes


  • 2 tablespoon olive oil, divided
  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon brown sugar
  • 3 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon coriander
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 28 oz can crushed tomatoes ( I used San Marzano)
  • 1 15-ounce can kidney beans, rinsed and drained (or use your favorite beans)
  • 2/3 cup frozen corn kernels
  • 1 cup low sodium chicken broth/ or water (the amount of chicken broth/water can be adjusted for thinner or thicker chili, if desired)
  • 1 small bunch kale, tough stems removed and roughly chopped (about 3 cups packed)


  1. Heat 1 tablespoon olive oil in a large stock pot or dutch oven 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.
  2. Add another 1 tablespoon of olive oil if needed. Add the onions and garlic, and cook for about 5 minutes, until softened.  Add brown sugar, chili powder, cumin, oregano, paprika, and coriander to the onions and garlic. Cook for about a minute, stirring to combine with the spices. Add the tomatoes and stir.
  3. 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 15 minutes. Add the kale and continue cooking, covered, for about 15 more minutes. Adjust seasoning if needed.
  4. Serve with diced avocado, low fat sour cream and low fat shredded cheddar cheese.


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