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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, divideddownload.jpg

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/)


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