Description
This Spicy Turkey Sausage & Kale Chili is a hearty, flavorful dish perfect for a cozy meal. Featuring ground spicy turkey sausage, tender vegetables, and nutrient-rich kale, this chili combines a perfect balance of heat and wholesome ingredients. The use of cannellini beans and diced tomatoes adds body and a rich texture, while the optional sour cream topping provides a creamy contrast. Ideal for family dinners or meal prep, this recipe is packed with protein and vibrant spices, delivering a comforting and healthy twist on classic chili.
Ingredients
Scale
Meat and Vegetables
- 1 lb. ground spicy turkey sausage
- 1 large yellow onion, finely chopped
- 1 red bell pepper, seeds and ribs removed, finely chopped
- 2 cloves garlic, finely chopped
- 1 large bunch Tuscan kale, stems and large center ribs removed, leaves torn into pieces
Spices and Seasonings
- 1 Tbsp. chili powder
- 1 tsp. cayenne pepper
- 1 tsp. dried oregano
- Kosher salt, to taste
Other Ingredients
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. tomato paste
- 3 cups low-sodium chicken broth
- 1 (15-oz.) can cannellini beans, rinsed and drained
- 1 (15-oz.) can diced tomatoes
- Sour cream for topping (optional)
Instructions
- Brown the sausage: In a large pot or Dutch oven over medium heat, heat the olive oil. Add the ground spicy turkey sausage and cook, stirring occasionally, until browned and cooked through, approximately 6 minutes.
- Sauté vegetables and spices: Add the finely chopped onion, red bell pepper, and garlic. Stir in chili powder, cayenne pepper, dried oregano, and season with kosher salt. Cook while stirring until the vegetables are tender, about 6 to 7 minutes.
- Add tomato paste: Stir in the tomato paste and cook, stirring frequently, until slightly darkened and fragrant, about 1 minute to deepen the flavor.
- Add liquids and beans: Pour in the low-sodium chicken broth, drained cannellini beans, and canned diced tomatoes. Bring the mixture to a boil over medium-high heat.
- Simmer with kale: Reduce heat to medium-low to maintain a simmer. Stir in the torn kale pieces and season again with salt to taste. Let the chili simmer, stirring occasionally, until thickened and the kale is tender, about 30 minutes.
- Serve: Spoon the chili into bowls and optionally top with a dollop of sour cream for added creaminess and cooling contrast to the spices.
Notes
- For a milder chili, reduce or omit the cayenne pepper.
- You can substitute spicy turkey sausage with ground chicken sausage or turkey if preferred.
- Make sure to remove the tough stems from the kale to avoid a chewy texture.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
- Adjust seasoning at the end, as broth and canned ingredients can vary in saltiness.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 270 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 50 mg
