Warm up with a bowl of Italian Spicy Turkey Sausage & Kale Chili, a comforting and robust dish that’s perfect for any chilly evening.
This flavorful chili combines spicy turkey sausage with a medley of vegetables, beans, and nutrient-rich kale, all simmered together in a savory tomato broth.
It’s an easy-to-make recipe that’s packed with taste and texture, making it a fantastic choice for a satisfying dinner that will please the whole family.
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Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 pound ground spicy turkey sausage
- 1 large yellow onion, finely chopped
- 1 red bell pepper, seeds and ribs removed, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- Kosher salt, to taste
- 2 tablespoons tomato paste
- 3 cups low-sodium chicken broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes1 large bunch Tuscan kale, stems and large center ribs removed, leaves torn into piecesSour cream, for topping (optional)
Instructions:
Step 1: Cook the Sausage
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground turkey sausage and cook, stirring occasionally, until browned and fully cooked, about 6 minutes.
Step 2: Add Vegetables and Spices
Stir in the chopped onion, red bell pepper, and garlic.
Sprinkle in the chili powder, cayenne pepper, dried oregano, and a pinch of salt.
Cook, stirring frequently, until the vegetables are tender, about 6 to 7 minutes.
Mix in the tomato paste and cook for an additional minute until it darkens slightly.
Step 3: Simmer the Chili
Pour in the chicken broth, and add the cannellini beans and diced tomatoes.
Bring the mixture to a boil. Reduce the heat to medium-low and let it simmer.
Add the kale and season with additional salt if needed.
Continue to simmer, stirring occasionally, until the chili has thickened, about 30 minutes.
Step 4: Serve:
Ladle the chili into bowls and top with a dollop of sour cream, if desired. Enjoy!
Quick Italian Spicy Turkey Sausage & Kale Chili
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 lb ground spicy turkey sausage
- 1 large yellow onion,
- 1 red bell pepper, seeds and ribs removed, finely chopp
- 2 cloves garlic finely chopped
- 1 tbsp chili powder
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- Kosher salt, to taste
- 2 tbsp tomato paste
- 3 cups low-sodium chicken broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes
- 1 large bunch Tuscan kale, stems and large center ribs removed, leaves torn into pieces
- Sour cream, for topping (optional)
Instructions
Cook the Sausage
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey sausage and cook, stirring occasionally, until browned and fully cooked, about 6 minutes.
Add Vegetables and Spices
- Stir in the chopped onion, red bell pepper, and garlic. Sprinkle in the chili powder, cayenne pepper, dried oregano, and a pinch of salt. Cook, stirring frequently, until the vegetables are tender, about 6 to 7 minutes. Mix in the tomato paste and cook for an additional minute until it darkens slightly.
Simmer the Chili
- Pour in the chicken broth, and add the cannellini beans and diced tomatoes. Bring the mixture to a boil. Reduce the heat to medium-low and let it simmer. Add the kale and season with additional salt if needed. Continue to simmer, stirring occasionally, until the chili has thickened, about 30 minutes.
Serve
- Ladle the chili into bowls and top with a dollop of sour cream, if desired.Enjoy!