Gluten-Free Turkey and Kale Chili

Ingredients

• 1 lb ground turkey 1 lb ground turkey
• 1 large yellow onion, diced 1 large yellow onion, diced
• 2 cups diced carrots 2 cups diced carrots
• 2 cups diced celery 2 cups diced celery
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tsp smoked paprika 1 tsp smoked paprika
• 1 tsp cumin 1 tsp cumin
• 1/2 tsp chili powder 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for heat) 1/4 tsp cayenne pepper (optional, for heat)
• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 can 15 oz diced tomatoes, undrained 1 can 15 oz diced tomatoes, undrained
• 1 can 15 oz kidney beans, rinsed and drained 1 can 15 oz kidney beans, rinsed and drained
• 1 can 15 oz black beans, rinsed and drained 1 can 15 oz black beans, rinsed and drained
• 4 cups chopped kale, tough stems removed 4 cups chopped kale, tough stems removed
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water 1 tbsp cornstarch mixed with 2 tbsp cold water
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is browned and no longer pink, about 6-8 minutes. Drain off any excess fat.

2. 2

   Add the diced yellow onion, diced carrots, and diced celery to the pot with the browned turkey. Sauté the vegetables until they begin to soften, about 5-7 minutes, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Sprinkle in the smoked paprika, cumin, chili powder, and cayenne pepper (if using) over the turkey and vegetables. Stir well to coat everything and cook for 1 minute more, allowing the spices to bloom and release their aromas.

4. 4

   Pour in the certified gluten-free chicken or vegetable stock and add the undrained diced tomatoes. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes, or up to 45 minutes, to allow the flavors to meld and the vegetables to become tender.

5. 5

   Stir in the rinsed and drained kidney beans and black beans. Continue to simmer, uncovered, for another 10 minutes. Add the chopped kale and stir it into the chili; cook until the kale is wilted and tender, about 5-7 minutes.

6. 6

   In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Pour this slurry into the simmering chili, stirring constantly. Cook for an additional 2-3 minutes, or until the chili has thickened to your desired consistency. Season with salt and black pepper to taste before serving.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Massage raw kale with a little olive oil and salt for 1–2 minutes to soften its texture and reduce bitterness.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.