This easy and nutritious gluten-free one-pot chili recipe can be made on the weekend and last throughout your busy work week. These days I am always adapting traditional recipes to suit my anti-inflammatory diet needs. I’ve made this chili with an array of lean meat and vegetables. I love the turkey with kale version best. I am a big fan of kale and try to use it anywhere I can. Since kale cooks quickly, it can be used to stretch this dish when reheating over the course of four to five days.
Chili Recipe – serves 6
2 Tbsp Extra Virgin olive oil
1 lb ground turkey
1 Tbsp chili powder
1 Tbsp dried ground cumin
2 yellow onions, peeled and chopped
4 garlic cloves, peeled and minced
4 Tbsp tomato paste
4 cups of chicken stock or bone broth
3 cans white cannellini or navy beans, strained and rinsed
1 cup frozen corn kernels
Kosher salt and ground black pepper to taste
1 bunch of Kale, washed, destemmed and torn into bite-sized pieces
2 Tbsp balsamic vinegar
Using a 4.5-Quart Le Creuset Dutch oven or similar pot brown the ground turkey in olive oil for 10 minutes. Stir in dried spices. Add onions. Season with salt and pepper. Continue to cook for another 5 minutes until onions are translucent. Add garlic. Add tomato paste. Cook while stirring until paste turns orange-brown (another 5 minutes). Add chicken stock. Bring to a boil. Add beans and corn. Simmer on low heat for 20 minutes. Add kale. Stir in vinegar. Season with salt and pepper to taste. Cover and simmer for another 5 minutes until kale is wilted.
Serve in bowls with your favorite cheese grated on top and enjoy!