American · Mains
Quick Turkey Chili
A bright, kale-and-lentil-packed turkey chili ready in 30 minutes, with charred onion and warm spices.
Ingredients
Serves 6- Grapeseed or canola oil
- 1 largeyellow onion, diced
- 3Hatch or Cubanelle peppers, seeded and diced
- 3garlic cloves, finely chopped
- 1serrano or jalapeno, seeded if desired, finely chopped
- Salt and black pepper
- 1 lbground turkey, preferably dark meat
- 3 tbspchili powder
- 1 tbspground coriander
- 2 tspground cumin
- 1 lbfrozen kale, thawed
- 2 cansdiced tomatoes with green chiles
- 2 cupschicken broth, plus more if needed
- 1 canlentils, drained and rinsed
- 1 bunchcilantro, finely chopped (including stems)
- Lime wedges, sour cream or yogurt, cheese, and rice (optional), for serving
Method
- 01
Heat a large Dutch oven over high until hot. Add a thin sheen of oil and swirl. Add onion in a single layer and cook undisturbed until bottoms are deeply charred, 2 to 3 minutes.
- 02
Drizzle more oil, add peppers, garlic, and serrano. Season with salt and pepper; cook, stirring, until onion is translucent, 1 to 2 minutes. Push vegetables to one side.
- 03
Coat the empty side with oil, add turkey and spread over that half. Sprinkle turkey and vegetables with chili powder, coriander, and cumin. Cook, smashing spices into meat and breaking into tiny pieces, 2 to 3 minutes.
- 04
Add kale; cook, stirring, until liquid evaporates, 1 to 2 minutes. Add tomatoes and broth; bring to a boil. Smash lentils slightly for a thicker chili if desired. Stir in lentils, return to a boil, then reduce to a simmer. Stir in half the cilantro.
- 05
Serve with lime wedges, sour cream, cheese, remaining cilantro, and rice if desired.