Quick Italian Spicy Turkey Sausage & Kale Chili
This Italian Spicy Turkey Sausage & Kale Chili is a flavorful and hearty dish featuring spicy turkey sausage, beans, and kale simmered in a savory tomato broth, perfect for a comforting meal.
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)
- 1 (15-ounce) can diced tomatoes
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!
Notes
Make it milder: Use mild Italian turkey sausage and reduce cayenne to ¼ tsp. Top with sour cream — it cools the heat beautifully.
Bulk it up: Add a second can of cannellini beans or swap in chickpeas for extra fiber and protein.
Swap the greens: Not a kale fan? Baby spinach works great — add it in the last 5 minutes of cooking since it wilts much faster than kale.
Slow cooker version: Brown the sausage and sauté the vegetables first, then transfer to the slow cooker with all remaining ingredients except kale. Cook on low 6-8 hours, add kale in the last 30 minutes.
Storage: Keeps in the fridge for 4 days and freezes beautifully for up to 3 months. The flavor actually improves overnight.