Turkey Chili
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
1 Tbsp and 1 tsp olive oil
1 1/2 lb ground turkey
1 cup yellow onion, diced
1 cup celery, chopped
1 cup carrots, chopped
2 cloves garlic, minced
Sea salt and pepper to taste
1 Tbsp chili powder
1 tsp cumin
1 tsp turmeric
1 tsp dried oregano
2 Tbsp tomato paste
1 tsp brown sugar
1 (28oz) can crushed tomatoes
2 cups chicken broth
1 cup kidney beans, rinsed and drained
1 cup Black Beans, rinsed and drained
2 cups kale, chopped and destemmed
2 cups frozen corn
Directions
Add olive oil to a large soup pot over medium heat. Cook the ground turkey until browned. Season with salt and pepper.
Add the onion, celery, carrots, garlic, and the seasonings. Stir occasionally until the onions become translucent.
Add tomato paste and brown sugar, and stir. Add crushed tomatoes and chicken broth. Stir.
Add the beans and corn. Allow the chili to simmer on low for 15 to 20 minutes. Stirring occasionally.
Stir in the kale and cook until wilted, about 1-2 minutes.
Turn the heat off and divide into 4 equal servings.
You can serve immediately or store in the refrigerator for up to a week. Or freeze for another time once the chili has fully cooled down.