If you're in the mood for a lighter chili, this Mediterranean version fits the bill. Using lean ground turkey and produce like carrots, mushrooms, and tomatoes, it gives you a one-pot meal that is filling, but not heavy. Bold spices such as cumin and smoked paprika add a rich depth of flavor, and add more chili flakes if you enjoy the heat!
Although this recipe uses garbanzo beans only, feel free to use any legume you like. I like to eat this chili with toasted slices of baguette that has been dipped in extra virgin olive oil with minced garlic and a touch of salt. Enjoy!
Mediterranean turkey and kale chili
Prep Time: 10 minutes
Total Time: 50 minutes
1. Wash and prep the vegetables. When cleaning mushrooms, use a wet paper towel and wipe away any dirt.
2. In a medium to large pot, heat the oil over medium-high heat. Once the oil begins to ripple, add the diced onion, carrot, bell pepper, sliced mushrooms, and salt. Sweat for 5 minutes and stir occasionally.
3. Add the garlic and cook for 2 minutes.
4. Add the chopped kale and cook until wilted.
5. Add the ground turkey and spices. Break up the ground turkey to avoid chunks and to evenly disperse the spices. Continue cooking until the turkey is done and reaches 165°F.
6. Add the diced tomatoes with its juices, chickpeas, and herbs.
7. Cook for 30 minutes, covered. If the chili begins to look dry, add 1 cup of chicken or vegetable stock. For a thicker consistency, smash a few of the chickpeas.