Turkey Chili with Kale and White Beans
A healthy turkey chili/soup packed with flavor.
Servings: 12 cups
Ingredients
- 2 Tablespoons olive oil
- 1 each yellow onion diced
- 1 each red bell pepper diced
- 1 each poblano pepper diced
- 1 each jalepeno minced
- 3 cloves garlic minced
- 1.5 pounds ground turkey
- 2 cans cannellini beans drained and rinsed
- 2 teaspoons ground cumin
- 2 tablespoons dried oregano
- 6-8 cups turkey or chicken stock
- 8 oz cleaned lacinato Tuscan kale, cleaned and cut into 2 inch pieces
- kosher salt and freshly ground black pepper
- 2 each limes
- 1 bunch cilantro
Instructions
- In a large soup pot, add the oil to the pot over a meduim heat and then add the diced onion. Allow the onion to cook for about 5 minutes until it begins to soften, then add the diced red bell pepper, diced poblano, minced jalepeno, and garlic. Saute for another 3-4 minutes.
- Add the ground turkey to the onion and peppers mix and cook until the turkey is no longer pink, breaking it apart and combining it with the vegetables.
- When the turkey is cooked, mix in the cumin and dried oregano and then add the stock. Mix in the rinsed cannellini beans.
- Allow the soup to cook for at least 30 minutes on a low simmer.
- About 10 minutes before serving, add the cleaned kale to the soup and let it wilt and cook briefly.
- Taste and season with salt and pepper.
- Serve with a garnish of fresh cilantro sprigs and a squeeze of fresh lime.