chili on a chilly night

Simple solution to a chilly-November-home-alone kind of night: go to Trader Joe’s, pick up some veggies and beans, make chili, cuddle up on the couch in your pj’s and a blanket and let the Christmas movie marathoning begin! This was me on the night I returned to my apartment after Thanksgiving break. I had this chili on my list of recipes to make for a while and mmmm… why did I wait this long to try it?! So simple, hearty, flavorful, just the right amount of heat (as in pretty spicy if you don’t like spice), and did I mention delicious?!

Don’t make the mistake I did and put this on your list of recipes to try, only to actually cook it a year later. Do it now!

turkey & kale chili, from here

  • olive oil
  • 1 pound 93% lean ground turkey
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 T brown sugar
  • 1 T chili powder
  • 1 1/2 T cumin
  • 2 t dried oregano
  • 2 t salt
  • 1 t pepper
  • 2 T tomato paste
  • 2 14.5-ounce cans diced tomatoes
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 cup frozen corn kernels (I like super sweet white corn)
  • 1 1/4 cups chicken or turkey broth
  • 1 small bunch lacinato kale, tough stems removed and roughly chopped

Heat a splash of olive oil in a skillet over medium high heat. Add the turkey, season with salt and pepper and cook, breaking apart into crumbles with a wooden spoon until cooked through, about 6 to 8 minutes.

In a large stock pot or Dutch oven, heat a bit of olive oil over medium, add onions and garlic, season with salt and pepper, and cook for about 5 minutes until softened. While the onions and garlic are cooking, combine the brown sugar, chili powder, cumin, oregano, salt, and pepper in a small bowl, mixing with a fork. Add the spice mixture and tomato paste to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the tomatoes and stir, picking up any brown bits from the bottom of the pot.

Add the turkey, beans, corn, and broth to the pot. Bring the mixture to a simmer, then lower the heat, cover, and cook for 20 minutes. Add the kale and continue cooking, covered, for about 15 more minutes. Serves 4 to 6.

*I ended up adding a cup or 2 of more broth to the pot to make it less thick, so feel free to adjust the broth and seasoning to your taste!

mich

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