Another week of preparing food for my babies group, and I decided to go a little healthier than the previous week’s Lasagna. But no less delicious, I might add. Doug is not a fan of chili, because of the beans, so I mush the beans a little, to make it feel less beany, and add some kale, to make it feel more soupy. The turkey really lightens this dish up. Doug loves it over rice (I guess that’s how he grew up stomaching chili) but I like it as it, or with corn bread on the side.
I’d say this serves 6 hungry peeps.
1 brown onion, diced
3 cloves of garlic, crushed
1T olive oil
1 lb ground turkey
1 28 oz can of diced tomatoes, if you want less chunky tomatoes, use crushed.
1 can kidney beans, drained, rinsed, and than smashed up a bit. I leave about half of them whole, and mashy the rest up
2 T chili powder
1/2 t paprika
1/2 t cumin
1/2 t oregano
1/2 t cayenne
1/2 t salt
1/2 t, or about 10 twists of pepper, or to taste.
1 green pepper, diced
2 cups kale, chopped. Add more if you want, it’s great in there, and a good way to get your greens!
In a Le Creuset, dutch oven, or a heavy bottom pot, heat olive oil over medium heat.
Sautee the onion and garlic together.
Add the turkey, chopping it up as you go until browned, and all the way cooked.
Add the tomatoes, mashed beans, and seasonings, stir together and simmer for 30 min, or more.
Add the green pepper and chopped kale, and stir together, simmering for 15 more minutes.
Serve over rice, and top with sour cream and shredded cheddar.
Again, there is no picture of my bowl full of chili, because I ate it so fast. This is why we are fat…