Liz Mervosh
Total Time
1 Hour 5 Mins
Active Time
45 Mins
Serves 6 (serving size: 1 1/3 cup chili, 2 1/2 Tbsp. sour cream)

Rev up your chili game with this hearty and healthy twist on the classic. Subbing ground turkey for the beef trims down the saturated fat, while black beans deliver gut-friendly fiber; kale comes in clutch with a healthy dose of vitamin C. If you can’t find ancho chili powder, feel free to substitute regular chili powder. Serve this chili with cornbread, on nachos, or use as a topping for baked sweet potatoes.

How to Make It

Step 1

Preheat broiler on low with oven rack 6 inches from heat source. Place kale pieces on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil; toss to coat. Arrange in a single layer; broil until kale is slightly crisp and browned in spots, about 8 minutes.

Step 2

Heat remaining 2 tablespoons oil in a medium Dutch oven over medium. Add sweet potato, onion, and garlic; cook, stirring occasionally, until onions are softened, about 7 minutes. Add turkey, increase heat to high, and cook, stirring often, until turkey is no longer pink, 5 to 7 minutes.

Step 3

Stir in tomato paste, chili powder, ancho chile powder, cumin, and oregano; cook, stirring constantly, until fragrant, about 1 minute. Stir in chicken stock, tomato sauce, diced tomatoes, black beans, salt, vinegar, and kale. Bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until sweet potatoes are tender, about 20 minutes. Divide chili among 6 bowls; top each with a dollop of sour cream, and garnish with cilantro and jalapeños.

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