TURKEY CHILI WITH CASHEWS AND KALE

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A free-radical freedom fighter

I top my chili with avocado, cilantro, and fresh lime juice. This makes a hearty meal or a small snack!

Prep time: 15-20 minutes

Cook time: 30-40 minutes

INGREDIENTS:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, finely diced
  • 2-3 cloves garlic, minced
  • 1.5 pounds ground turkey or chicken
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder (Miguel can’t do spicy, so I have a mild chipotle mix I use from Pampered Chef that gives it great flavor sin caliente!)
  • 1 teaspoon ground cumin (I’ve been known to use a Tablespoon…I love this stuff)
  • 1/4 teaspoon ground cinnamon (again…I’ve been known to use a whole teaspoon)
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt

(a note about all the spices…I often times add other random spices and delete others when I don’t have them.  So my chili never tastes the same.)

  • 2.5 cups low sodium fat-free chicken broth
  • 1 cup dark beer (of course, I never have a beer in the house…so I’ve been using extra chkn broth)
  • 2 tablespoons tomato paste
  • 1 can (15.8 oz) kidney beans, drained
  • 1 can (15.8 oz) black beans, drained
  • 1 can (16 oz) diced tomatoes with mild green chilies (miguel can’t do heat…I use the no chili version)
  • 1 cup colored bell pepper, seeded and diced
  • 1 small zucchini or yellow summer squash, sliced into half rounds (I use an entire zucchini AND an entire yellow squash)
  • 1 cup kale, stemmed and chopped or torn into bite size pieces (use an entire bunch of kale…great way to get LOTS of extra greens/nutrition in by using more!)
  • 1 carrot, grated (I use a whole cup)
  • 1/4 cup cashews, chopped
  • 1/2 cup chopped fresh cilantro
  • 1-2 tablespoons fresh lime juice (optional)

In a 4-6 quart saute pan, heat the oil over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the turkey and cook until browned, for 5-6 minutes. Add the oregano, chili powder, cumin, cinnamon, cayenne pepper, and sale, saute for 2 minutes. Pour in the broth and beer. Stir in the tomato paste. Add the kidney beans, balck beans, tomatoes, bell pepper, zucchini or squash, kale and carrot. Bring to a simmer, reduce the heat to low, cover and cook for about 20 minutes stirring occasionally. Add the cashews and cook for 5-7minutes. Add the cilantro and lime juice, if using.

YIELD: about 8 servings (12 cups plus extra broth)

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