Kale week: Turkey chili with kale

Turkey Chili With Kale

Again, not absolutely sure from whence I adapted this one, but I suspect it might be from this Kitchn recipe, given how much time I wasted on Apartment Therapy about the time I started making this.

Ingredients

20-ounce package ground turkey

1 cup diced onion

3 large garlic cloves, minced

2 tablespoons tomato paste

2 tablespoons brown sugar

1½ tablespoons ground cumin

2 teaspoons dried oregano

2 teaspoons salt

1 teaspoon pepper

2 14.5-ounce cans diced tomatoes

1 15-ounce can black beans

1 cup cooked corn

1½ cup chicken broth

1½ to 2 cups well-chopped kale (5 to 6 large leaves)

Method

Brown ground turkey over medium heat. Remove from pan and set aside. Lower heat and cook onion and garlic until softened (if your turkey is particularly lean, you might need to add some olive oil to the pan.) Add tomato paste and seasonings; cook for 1 minute. Add tomatoes, beans, corn, broth and kale. Bring to a boil. Reduce heat to a simmer, and cook covered for about 45 minutes. Serves 6 readily.

Still not much of a dent in the kale supply, but I've yet to exhaust my usual suspect fall kale recipes. Freezer is starting to get fuller, however.

Make-ahead tip: A good choice for freezing. Might need to add a touch more broth when reheating.