I threw this recipe together with things I had in my fridge and pantry. I was not expecting it to taste this good – I really just wanted to use up all the kale that I had on hand. I had a friend come over (who is very into my hippie-ish cooking) and she loved it. A few days later, another friend came over for lunch and we topped the chili with 1/4 avocado – and bam! I was asked for the recipe again! I was so surprised that my made up chili turned out so good. I think it’s because it’s heavy on the spices and that the kale cooks down so you barely even notice the 5 cups I put in there. I’ve never had a recipe turn out on the first try! Maybe I’m getting better at this, or maybe it was my lucky day 🙂
Note that there is no image for this chili. That’s because we ate it so fast that I didn’t have time to take a photo! And the rest of it is currently in my freezer (this will stay good in the freezer for 1-2 months).
Here we have it folks! The easiest chili you will ever make.
Turkey Kale Chili
- I package of ground turkey
- 1 bell pepper chopped, or 1 carrot, shredded
- 5 cloves of garlic, minced
- 2 tsp of dehydrated onion – or 1 small onion diced
- 2 tbsp chili powder
- 1.5 tbsp cumin
- 2 tsp dried oregano
- 1 can of tomato paste (you know, those small cans that are sitting in the back of your pantry)
- 1 can of no salt added corn or 1 cup of frozen corn (optional)
- 1 can of white kidney beans (drained and rinsed)
- 1, 28-oz can of diced tomatoes
- 1 cup of chicken broth
- 4-5 cups of chopped kale
- Cilantro for garnish (optional)
Put all of this in the slow cooker. Cook on low for 6-8 hours. Season with salt and pepper to taste. Top with some cilantro, avocado or, if you’re into it, some cheese.