Turkey Chili with Pinto Beans & Baby Kale

Lean ground turkey and nutrient-rich kale pick up big flavor in this nourishing chili. Let everyone pile on their favorite toppings at the table.

What You Get

Ground turkey

Pinto beans

Jalapeño pepper (optional)

Chili base

Baby kale or spinach

Green onions

Greek yogurt

Shredded jack cheese

Tortilla chips or tostadas

What You’ll Need

Vegetable oil

Salt and freshly ground pepper

Beer or chicken broth (optional)

Makes 3 servings

Active Time: 25 minutes 

Total Time: 25 minutes 

Step 1

In a saucepan over medium-high heat, warm 1 tablespoon vegetable oil. Add the ground turkey, season with salt and pepper, and cook until browned, breaking up the meat with a spoon, about 10 minutes.

Step 2

Meanwhile, rinse and drain the beans. Mince the jalapeño, if using. Add the jalapeño to the turkey and stir until fragrant, 1 minute. Add the chili base, beans, and 1½ cups beer, broth, or water. Bring to a simmer to let the flavors combine and alcohol evaporate, 5 to 10 minutes. Stir in the baby kale to wilt, 1 minute. Season to taste with salt and pepper.

Step 3

Meanwhile, slice a few green onions. Set out the yogurt, jack, and tortilla chips for serving (crumble the tostadas, if necessary).

Step 4

Ladle the chili into bowls and serve warm, passing all of the toppings at the table.

Contains: milk.