Description
A hearty and flavorful Spicy Turkey Sausage & Kale Chili that combines spicy ground turkey sausage, nutrient-packed kale, and creamy cannellini beans in a rich tomato base. Perfect for a wholesome, comforting meal with a spicy kick.
Ingredients
Scale
Meat and Vegetables
- 1 lb. ground spicy turkey sausage
- 1 large yellow onion, finely chopped
- 1 red bell pepper, seeds and ribs removed, finely chopped
- 2 cloves garlic, finely chopped
- 1 large bunch Tuscan kale, stems and large center ribs removed, leaves torn into pieces
Spices and Seasonings
- 1 Tbsp. chili powder
- 1 tsp. cayenne pepper
- 1 tsp. dried oregano
- Kosher salt, to taste
Other Ingredients
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. tomato paste
- 3 cups low-sodium chicken broth
- 1 (15-oz.) can cannellini beans, rinsed, drained
- 1 (15-oz.) can diced tomatoes
- Sour cream for topping (optional)
Instructions
- Brown the Sausage: In a large pot or Dutch oven over medium heat, heat the olive oil. Add the ground spicy turkey sausage and cook, stirring occasionally, until browned and fully cooked, about 6 minutes.
- Sauté Vegetables and Spices: Add the finely chopped onion, red bell pepper, and garlic along with chili powder, cayenne pepper, oregano, and kosher salt to taste. Cook, stirring frequently, until the vegetables are tender, approximately 6 to 7 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for about 1 minute, until it darkens slightly and deepens in flavor.
- Add Broth and Beans: Pour in the low-sodium chicken broth, rinsed cannellini beans, and diced tomatoes. Bring the mixture to a boil.
- Simmer with Kale: Once boiling, reduce the heat to medium-low and add the torn kale leaves. Season with salt again if needed. Let the chili simmer, stirring occasionally, until thickened and the kale is tender, about 30 minutes.
- Serve: Serve the chili hot, topped with optional sour cream if desired for a creamy contrast to the spicy chili.
Notes
- Adjust cayenne pepper to control the chili’s heat level.
- Rinsing the beans helps reduce excess sodium.
- Use Tuscan kale for its tender leaves and hearty texture; other kale varieties can be substituted but may alter texture.
- The chili can be made a day ahead — flavors deepen with time.
- For a dairy-free option, omit the sour cream topping.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg
