Turkey & Kale Chili

4
Easy
Dinner

Characteristics

Dairy Free High Fibre Low in Saturated Fat Without peanuts Without nuts Without Eggs

Nutritional Facts Per Serving

400
Calories
36 g
Protein
47 g
Carbs
11 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 400
  • Lipides 10 g
    • Saturated fat  1.5 g
  • Cholesterol 110 mg
  • Sodium  490 mg
  • Carbs 47 g
    • fiber  11 g
    • Sugar  15 g
  • Protein 36 g

Ingredients

  • 1 large carrot, finely chopped
  • 1 onion, finely diced
  • 1 red pepper, finely diced
  • 1 lb (500 g) extra lean ground turkey
  • 1 tbsp (15 mL) chili powder
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) smoky barbecue sauce
  • 1 can (796 mL) Compliments Balance No Salt Added Diced Tomatoes
  • 1 can (540 mL) Compliments Balance No Salt Added Dark Red Kidney Beans, drained and rinsed
  • 4 cups (1 L) stemmed and coarsely chopped kale
  • lime wedges for serving

Method

  1. Heat large saucepan over medium-high heat. Add carrot, onion and red pepper. Sprinkle with 2 tbsp (30 mL) water. Cook, stirring, about 6 min., until vegetables soften. Crumble in turkey. Sprinkle with chili powder and salt. Stir in barbecue sauce. Cook mixture approx. 5 min. to blend flavours.
  2. Stir in tomatoes, beans and 1/2 cup (125 mL) water. Bring to boil. Reduce heat to medium-low. Simmer 25 to 30 min., until thickened.
  3. Stir in kale. Cook 3 to 5 min. Serve chili with lime wedges.

Tip:Switch to sodium-free staples for your next crowd-pleasing chili. Compliments Balance No Salt Added Diced Tomatoes and Compliments Balance No Salt Added Dark Red Kidney Beans add delicious flavour without salt. And power up on vitamins A & C with the goodness of kale cooked right into the chili.

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