This Turkey Chili is hearty and filling to say the least and nourishing for all those we feed it to.
The doctor sent us home with just a few requirements for this month pre -surgery for Everett- keep him well hydrated, healthy, and have him eat lots of fruits and veggies. Well our breakfasts have been filled with berries, lunches paired with green smoothies or beets, and dinners of bowls like this Turkey Chili with a extra handful or two of kale added in just right before serving.
Adding kale to the end of soups, stews, and chills like this one is a perfect way to add in a few extra nutrients. Sometimes we also like to throw in quinoa to our chili like this Chili recipe. There are so many ways moms have adapted recipes to be more nutritious for their little ones and this is just another. I also threw in chopped spinach and broccoli to a quinoa bake the other day and all in our family loved it.
Besides loading up on veggies and fruits this month I’ve been preparing my mind for surgery. As a friend of mine said, ‘Kids are resilient, this surgery will be harder for you than him.’ Though its hard for my mother’s heart to believe I do need to face the reality of how hard emotionally this will be for me. I’ve been covering myself in reminders of who Jesus is so far this month, returning to one of my favorite books, John, which will help protect my mind through the hard coming month. Here are some truths I’m resting in.
Jesus is the light of the world. Anyone who follows me will never walk in the darkness but will have the light of life. – John 8:12
The light shines in darkness and the darkness has not overcome it. – John 1:5
I am the bread of life. No one who comes to me will ever be hungry and no one who believes in me will ever be thirsty again. – John 6:35
A quick and healthy turkey chili recipe with beans, corn, and kale.
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground turkey
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon turmeric, optional
- 1 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 tablespoons brown sugar, plus more to taste
- 1 28-ounce can crushed tomatoes
- 2 cups chicken broth, plus more to taste
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 can of corn, 15 ounces or 2 cups frozen
- 2-3 cups Dino or Tuscan kale, stems removed and leaves chopped
- optional- roasted sweet potatoes with sliced avocado, for serving
Heat oil in a large soup pot over medium high heat. Add in the ground turkey and brown. Use a spatula to flip and break up the turkey as it cooks but don't stir too often or the meat won't brown. Season with half of the salt and pepper. Cook for 6-8 minutes then transfer to a paper towel lined plate to drain.
Use 1/2 of the leftover grease or juices from the meat to cook the onion, celery and carrots. Sauté for 2-3 minutes then add in the garlic and continue to cook for 30 more seconds. Add in seasonings, including the other half of the salt and pepper. Then add in tomato paste and brown sugar. Cook, coating the onions in the spices for 2 minutes. Add in the crushed tomatoes and use a wooden spoon to stir and scrape up any brown bits from the bottom of the pan.Add in chicken broth then cooked turkey. Simmer for 10 minutes.
Add in the drained beans. Drain just half of the corn juices (if using canned) and add the corn plus its juices to the pot. Stir in the kale until wilted, 1-2 minutes or less.
Serve over roasted sweet potatoes with slices of avocado.