Tasty Turkey and Veggie Chili with Kale

Ingredients

• 1 pound extra lean turkey meat
• 1 medium onion, diced
• 4 cups unsalted chicken broth (32 oz, 1 container)
• 1 can kidney beans, low sodium
• 1 can diced tomatoes; no salt added
• 1 can tomato sauce, low sodium
• 1 shredded carrot
• 1 green pepper, diced
• 3 medium ripe tomatoes, diced
• 1 cup water
• 1 ½ teaspoons cumin
• 1 teaspoon basil
• 1 tablespoon Spike salt-free seasoning/Mrs. Dash salt-free Chipotle seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon red pepper – add more or less for the heat desired
• 2 cups chopped mushrooms
• 2 cups chopped kale

Instructions

1. In a large nonstick stock pot sauté turkey and onions until turkey is cooked and no longer pink.
2. Add chicken broth, diced tomatoes, kidney beans, tomato sauce, carrot, green pepper, ripe tomatoes and stir.
3. Add all spices and stir.
4. Simmer one hour, covered, stirring occasionally.
5. Add remaining mushrooms and kale.
6. 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.

Recipe Notes

Nutrition Facts:

Serving Size 1 ½ cups

Calories 155

Total Fat 3g

Sodium 132mg

Total Carbohydrate 17g

Dietary Fiber 5g

Protein 15g