Turkey & Kale Chili

Prep time: 10min
Total time: 60min
Serves: 4
1
large carrot, finely chopped
1
onion, finely diced
1
red pepper, finely diced
1 lb
extra lean ground turkey
500 g
1 tbsp
chili powder
15 mL
1/4 tsp
salt
1 mL
1/4 cup
smoky barbecue sauce
60 mL
1 can
Compliments Balance No Salt Added Diced Tomatoes
796 mL
1 can
Compliments Balance No Salt Added Dark Red Kidney Beans, drained and rinsed
540 mL
4 cups
stemmed and coarsely chopped kale
1 L
lime wedges for serving
Per serving (1/4 of the recipe):
calories
400
fat
10 g
saturated fat
1.5 g
carbs
47 g
sugar
15 g
protein
36 g
cholestrol
110 mg
fibre
11 g
sodium
490 mg

Directions

  1. Heat large saucepan over medium-high heat. Add carrot, onion and red pepper. Sprinkle with 2 tbsp (30 mL) water. Cook, stirring, about 6 min., until vegetables soften. Crumble in turkey. Sprinkle with chili powder and salt. Stir in barbecue sauce. Cook mixture approx. 5 min. to blend flavours.

  2. Stir in tomatoes, beans and 1/2 cup (125 mL) water. Bring to boil. Reduce heat to medium-low. Simmer 25 to 30 min., until thickened.

  3. Stir in kale. Cook 3 to 5 min. Serve chili with lime wedges.