White turkey chili with kale

Doesn’t sound great, does it? That was my thought anyway, but the ingredients were healthy and I needed to use up a few things in my fridge, and YUM! We were surprised.  This is a KEEPER!  Although I will double the recipe next time so we have leftovers.


  • olive oil
  • 1 lb ground turkey (or chicken)
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1 large onion
  • 2 cups kale – stemmed and chopped
  • 4 green onions- separate the lighter and dark parts
  • 1 stalk celery chopped
  • 1 small jalepeno
  • 4 cloves garlic
  • 2 cups low-sodium chicken broth
  • 1 15 oz. can cannelini beans – drained and rinsed
  • 2 tsp yellow cornmeal


  1. in a large pot, hear some olive oil over med-high heat. Add the next 5 ingredients.  brown the turkey til no longer pink. remove to a plate and set aside.
  2. in the same pot, add a little more oil, saute onion, kale, light parts of green onion, celery, jalepeno and garlic until softened.
  3. stir in turkey, beans, broth, and cornmeal.  bring to a simmer and stir.  the longer you simmer, the better it tastes.
  4. serve with avocado, sour cream, green onion, and tortilla chips.

*Adapted from Clean Eating, April 2016, and the bulletin at Forest Hill Church.