White Turkey Kale Chili
A healthy and hearty chili with white beans, fire roasted tomatoes and chiles and kale. A great way to use up leftover Thanksgiving turkey. That is if you have any left and aren't sick of everything turkey by now.
Ingredients
- 2 tablespoon oil coconut, sunflower, grape seed
- 1 small white onion diced ( about half a cup)
- 4 cloves of garlic peeled and minced
- 1 15 ounce can of white beans such as cannellini or great northern
- 1 4 ounce can of diced fire roasted green chilies
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- ½-1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 bunch kale washed, trimmed from stalk and roughly chopped ( about 3 cups)
- 1 15 ounce can of fire roasted tomatoes drained
- 4 cups chicken stock
- Juice of one lime about a tablespoon
- 2 cups cooked shredded turkey (white and dark meat, or just white)
- ½ cup roughly chopped cilantro
- ½-⅔ cup shredded jack cheese
Instructions
- In a large pot sauté onion for 3-4 min. Add garlic and stir for 30 seconds until fragrant.
- Add the beans, chilies and spices and stir until beans are heated another 2-3 min.
- Add the tomatoes, stock and lime juice. Bring to a boil and then lower heat to medium low.
- Add the kale and simmer until kale starts to wilt. About 10-15 min.
- Add in the turkey and cook another 3-5 min to heat the turkey. Taste and season with more salt and pepper if desired.
- Ladle into bowls and garnish with cilantro and cheese. Enjoy!