Smokey Turkey Chili With Peach Salsa And Kale

Name: Smokey Turkey Chili With Peach Salsa And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground turkey; 1 bushel kale, ripped into small pieces; 2 carrots, chopped; 1 white onion, diced; 1 green pepper, diced; 1 jalapeno pepper, diced (I remove all but a few of the seeds); fresh garlic, diced; 1 (16 ounce) jar peach salsa (I use Newman's Own); 2 (14 1/2 ounce) cans diced fire-roasted tomatoes; 3 (15 1/2 ounce) cans beans, rinsed (I use a mix of black, light kidney, cannelini etc.); 1 (32 ounce) carton vegetable broth; 1 tablespoon Worcestershire sauce; 2 tablespoons chili powder (I made my own using Mille's Chili Powder recipe); 1 teaspoon turmeric; 1 teaspoon smoked paprika; 1 teaspoon roasted cumin; 1 tablespoon cinnamon; 1 tablespoon dark cocoa; 1/2 teaspoon salt, to taste; 1/2 teaspoon black pepper, to taste; 2 tablespoons brown sugar

Servings: persons

2 lbs ground turkey
1 bushel kale, ripped into small pieces
2 carrots, chopped
1 white onion, diced
1 green pepper, diced
1 jalapeno pepper, diced (I remove all but a few of the seeds)
fresh garlic, diced
1 (16 ounce) jar peach salsa (I use Newman's Own)
2 (14 1/2 ounce) cans diced fire-roasted tomatoes
3 (15 1/2 ounce) cans beans, rinsed (I use a mix of black, light kidney, cannelini etc.)
1 (32 ounce) carton vegetable broth
1 tablespoon Worcestershire sauce
2 tablespoons chili powder (I made my own using Mille's Chili Powder recipe)
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon roasted cumin
1 tablespoon cinnamon
1 tablespoon dark cocoa
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
2 tablespoons brown sugar

1
Brown ground turkey on high heat in a separate pan with salt and pepper a little olive oil.
2
In a hot soup pot, begin cooking the carrots, onion, green pepper, jalapeno, and garlic in a little olive oil until fragrant.
3
Add the salsa, tomatoes, beans, Worcestershire sauce, brown sugar and spices and stir until combined.
4
Add the vegetable broth and cooked ground turkey, stir, and simmer covered on low heat for 45 minutes to an hour.
5
Add the kale, stir until all of the kale is covered, and simmer on low heat for about five minutes, or until kale is soft but still green.
6
Serve with topping of your choice, like chopped green onions, cheese, sour cream, etc.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 lbs ground turkey, 1 bushel kale, ripped into small pieces, 2 carrots, chopped, 1 white onion, diced, and more.

Yes, Smokey Turkey Chili With Peach Salsa And Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!