Tasty Turkey and Veggie Chili with Kale

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• Course: Dairy-Free, Dinner
• Cuisine: American

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• Servings 10 (1.5 cup per serving)
• Prep Time 15 minutes
• Cook Time 90 minutes

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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

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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.

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Recipe Note

Nutrition Facts: 
Serving Size 1 ½ cups 
Calories 155
Total Fat 3g 
Sodium 132mg 
Total Carbohydrate 17g 
Dietary Fiber 5g 
Protein 15g