This chili is amazing!! I added a small piece of chopped chorizo into the onions, which really spiced things up nicely!!! A perfect dish for this cooler weather.
2 T olive oil, divided
1 lb. ground turkey or chicken
2 t chili powder
1 t each ground cumin and dried oregano
½ t sea salt
1 large yellow onion, chopped
2 cups stemmed and chopped kale
4 scallions, chopped light and dark green parts divided
1 stalk celery, chopped
1 small jalapeno pepper, seeded and minced
4 cloves garlic, minced
2 cups low-sodium chicken broth
1, 15-oz can cannellini or great northern beans, drained and rinsed
In a Dutch oven on medium-high, heat ½ teaspoon oil. Add turkey, chili powder, cumin, oregano and salt and cook, breaking up the turkey with a spoon, until no longer pink, 4 to 5 minutes. Transfer turkey mixture to a plate and set aside.
In same Dutch oven still on medium-high, heat remaining 1½ teaspoon oil. Add yellow onion, kale, light parts of scallion, celery, jalapeno, and garlic and cook, stirring, until softened 3 to 4 minutes. Stir in turkey mixture, broth and beans. Bring to a gentle simmer and cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.
Divide among bowls and sprinkle with dark green parts of scallion.
(recipe found on https://www.cleaneatingmag.com/)