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.
Allergen Note: Contains milk.
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.
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.
Meanwhile, slice a few green onions. Set out the yogurt, jack, and tortilla chips for serving (crumble the tostadas, if necessary).
Ladle the chili into bowls and serve warm, passing all of the toppings at the table.