Meet your new go-to healthy chili recipe for fall. Made to share or freeze the leftovers for an easy lunch or dinner.
There’s nothing like homemade chili to warm you up on those cold winter nights. With just the right amount of comforting flavors and garden-fresh veggies, this crowd-pleasing favorite could prove to be your go-to healthy comfort meal.
¼ teaspoon red pepper – add more or less for the heat desired
2 cups chopped mushrooms
2 cups chopped kale
Instructions
In a large nonstick stock pot sauté turkey and onions until turkey is cooked and no longer pink.
Add chicken broth, diced tomatoes, kidney beans, tomato sauce, carrot, green pepper, ripe tomatoes and stir.
Add all spices and stir.
Simmer one hour, covered, stirring occasionally.
Add remaining mushrooms and kale.
Stir and simmer 30 minutes, uncovered.
Serve and enjoy. Cool and tightly cover to refrigerate up to three days. You can also freeze this chili for up to 6 months. Defrost overnight in the refrigerator before transferring to a dish or pan to reheat.
Meet Actress and Senior Care Plus Member JoAnne Conley
There’s more than meets Senior Care Plus member and decades-long Nevadan, she is also a devoted mother, grandmother, computer whiz, community actor and a voiceover artist.
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