Farm to Feast: Turkey Chili

I love making hearty, but healthy dishes. This turkey chili is a clear sign to my hubby that fall is upon us. It's perfect for a Sunday watching football.



2 lbs ground turkey or chili (I like to use 1 lb of white meat, and 1 lb of dark meat, but you can use whatever you prefer)

1 large yellow onion, chopped small

5 cloves garlic, minced

1 large red pepper, chopped

28 oz whole peeled tomatoes

1 cup low sodium chicken broth or stock

1 can cannelini beans, pinto beans, or black beans drained and rinsed

2 cups fresh kale, chopped

2 tbsp ground cumin

2 tsp mexican oregano

extra virgin olive oil

kosher salt

freshly ground black pepper

chili powder


In a large pot or dutch oven, warm up 3 tbsp olive oil over medium heat. Add onions and cook until translucent, about 5 minutes. add garlic and cook another 2 minutes. Season with salt and pepper. Add red pepper and cook for 2 more minutes until pepper is soft. Add turkey and cook until browned, cutting into bits with a spoon as it browns. Add tomatoes and their juice, crushing them with your hands as you add them. Add chicken broth. Add oregano, chili powder, cumin and salt and pepper. Stir to incorporate everything.

Cook on medium-low heat for 30 minutes.

Add beans and cook for five minutes more.

Add kale and cook until just wilted.

Serve with guacamole, or just plain avocadoes, shredded cheddar, sour cream and chopped red onion or scallions, and tortilla chips.

FoodJaime ConroyComment