This is a great starter recipe for a healthy, hearty chili. Feel free to tweak it, as with most chilis, most are never made exactly the same.
I’ve been known to add some of our frozen sweet corn. Today, I sauteed some deer bacon with the onions for a little added flavor and pulled grill-roasted New Mexico hatch green chilies from the freezer. I roasted these with a friend and love the memory it brought back. (We used the juices to make ourselves what we thought was a very well-deserved a spicy chili margarita to drink while we were de-skinning the peppers.)
I always encourage making a recipe your own when it suits you. Hope you enjoy it as much as I do and it becomes a staple around your table.
Tonight I will serve it with a side of Jalapeno corn bread.
Turkey and Kale Soup
Ingredients
- 1 medium onion chopped
- 3 medium cloves garlic chopped
- 1 lb ground turkey
- 14 oz can diced green chili or sub fresh
- 14.5 oz can of diced tomatoes
- 1 TBS + 4 cups chicken broth
- 4 cups finely chopped kale
- 2 cups or 1 15 oz can BPA-free pinto beans drained and rinsed
- 2 TBS chopped fresh oregano
- 3 TBS chopped fresh cilantro
- salt and black pepper to taste
Instructions
- Chop garlic and onion and let sit for at least 5 minutes to enhance their health-promoting benefits.
- Heat 1 TBS broth in a medium soup pot. Sauté onion in broth for 5 minutes over medium heat, stirring frequently. Add garlic and ground turkey with a pinch of salt and pepper. Continue to sauté, breaking up turkey for another 5 minutes.
- Add diced tomatoes, chili, and broth to turkey mixture and bring to a boil on high heat. Stir in chopped kale, reduce heat to medium, and simmer for another 10 minutes.
- Add beans, simmer for another several minutes and add herbs, salt, and pepper.