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turkey-chilli-with-kale

Ready in 60 minutes

large carrot, finely chopped
onion, finely diced
red pepper, finely diced
extra lean ground turkey 500 g
chili powder 15 mL
salt 1 mL
smoky barbecue sauce 60 mL
Compliments Balance No Salt Added Diced Tomatoes 796 mL
Compliments Balance No Salt Added Dark Red Kidney Beans, drained and rinsed 540 mL
stemmed and coarsely chopped kale 1 L
lime wedges for serving

Nutrition Description Per serving (1/4 of the recipe):
Calories 400
Fat 10 g
Saturated Fat 1.5 g
Carbs 47 g
Sugar 15 g
Protein 36 g
Cholesterol 110 mg
Fibre 11 g
Sodium 490 mg
Potassium

Directions

  1. Heat large saucepan over medium-high heat. Add carrot, onion and red pepper. Sprinkle with 2 tbsp (30 mL) water. Cook, stirring, about 6 min., until vegetables soften. Crumble in turkey. Sprinkle with chili powder and salt. Stir in barbecue sauce. Cook mixture approx. 5 min. to blend flavours.
  2. Stir in tomatoes, beans and 1/2 cup (125 mL) water. Bring to boil. Reduce heat to medium-low. Simmer 25 to 30 min., until thickened.
  3. Stir in kale. Cook 3 to 5 min. Serve chili with lime wedges.

Switch to sodium-free staples for your next crowd-pleasing chili. Compliments Balance No Salt Added Diced Tomatoes and Compliments Balance No Salt Added Dark Red Kidney Beans add delicious flavour without salt. And power up on vitamins A & C with the goodness of kale cooked right into the chili.

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