This tomato-based chili, with Italian influences, is bursting with flavor from the spicy turkey sausage and the tender leafy kale. Even though we adore traditional turkey chili, we use this recipe to add some spiciness.
This hearty soup, made with spicy ground turkey, red bell peppers, cannellini beans, tomatoes, and kale, will keep you toasty throughout the winter. This should be the next chili recipe you make if you enjoy chili with beans or a thinner consistency.
This bowl, like the majority of our other chili recipes, was meant to be topped with as many toppings as possible.
Ingredients:
- 1 Tbsp. extra-virgin olive oil
- 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 Tbsp. chili powder
- 1 tsp. cayenne pepper
- 1 tsp. dried oregano
- Kosher salt
- 2 Tbsp. tomato paste
- 3 c. low-sodium chicken broth
- 1 (15-oz.) can cannellini beans, rinsed, drained
- 1 (15-oz.) can diced tomatoes
- 1 large bunch Tuscan kale, stems and large center ribs removed, leaves torn into pieces
- Sour cream for topping (optional)
Directions:
Step No.1:
Heat the oil in a big pot or Dutch oven over medium heat. After adding the sausage, heat it for about 6 minutes, stirring now and again, until it is browned and cooked thoroughly. Add the bell pepper, onion, garlic, oregano, chili powder, and cayenne; season with salt. Cook, stirring, for 6 to 7 minutes, or until tender. Stir in tomato paste and heat for approximately a minute, or until it becomes slightly darker.
Step No.2:
Bring the broth, diced tomatoes, and beans to a boil. After bringing to a simmer on medium-low heat, add the kale and season with salt. Simmer for about 30 minutes, stirring now and then, until the chili thickens.
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