Turkey Chili with Kale
Prep Time: 15 minutes Cooking Time: 50 minutes Yields: 6 people
2 tablespoons extra virgin olive oil
1 pound lean ground turkey
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons agave nectar
1 tablespoon chili powder
1 1/2 tablespoons cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
3 tablespoons tomato paste
2 14.5-ounce cans diced tomatoes
1 15-ounce can black beans, rinsed and drained
1 cup frozen corn kernels
2 cups chicken broth
1 small bunch lacinato kale, tough stems removed and roughly chopped (or a couple of big handfuls of spinach or other greens)
1. Heat olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with some of the salt and pepper, and cook, crumbling with a wooden spoon, until cooked through, about 6 to 8 minutes. Remove meat with a slotted spoon and set aside.
2. Leave enough remaining fat to coat the bottom of the pot. Reduce the heat slightly and add the onions and garlic and cook for about 5 minutes, until softened. While the onions and garlic are cooking, combine the agave, chili powder, cumin, oregano and remaining salt and pepper in a small bowl, mixing with a spoon.
3. 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.
4. Raise the heat to medium and add the meat, beans, corn, and chicken 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.