Turkey and Kale Chili

I've been meaning to post this for quite a few days especially because I knew Passover was coming up and if you take part in Passover, this is most likely not on your list because of the beans and corn. 

But if you aren't taking part in Passover or you are trying to eat less red meat (which is what I've been trying to do the past couple months) than this recipe is something that you need to make tonight.... like seriously ditch whatever you had planned for dinner tonight and make this. It is so good and so easy to make. 

Who knew that turkey could be so delicious and this even without the beef, it still packs all of the flavor.

Ingredients

 Olive oil
1 1/4 pounds 99% extra lean ground turkey breast
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoon chili powder

1 teaspoon habanero powder, if you're up for the extra heat
1 1/2 tablespoons cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
2 tablespoons tomato paste
1 14.5-ounce can diced tomatoes with green chilies

1 14.5-ounce can diced tomatoes
1 15-ounce can black beans, rinsed and drained
1 cup corn kernels
1 1/4 cups chicken broth
1 bunch kale, tough stems removed and roughly chopped

Directions

1. Heat about a tablespoon or so of olive oil in a Dutch oven over medium high heat. Add the turkey, season with salt and pepper, and cook, breaking apart into crumbles with a wooden spoon, until cooked through, about 6 to 8 minutes. Remove meat with a slotted spoon and set aside.

2. Reduce the heat and add the onions and garlic, season with salt and pepper, and cook until softened. While the onions and garlic are cooking, combine the brown sugar, chili powder, habanero powder (if using) cumin, oregano, salt, and pepper in a small bowl, mixing with a fork.

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 15-20 more minutes. 

5. Serve with cheese, sour cream or avocado, if desired.