White Turkey Chili with Kale

This  hearty bowl of white turkey chili with kale is nutrient rich and only $3 per serving.

Picture Tom Cruise on the phone with you right now shouting,

Show me the money!

..in an effort to help  keep your spending in check for 2017. Oh, my bad, it’s the Recipe Redux challenging us to create budget friendly entrees for less than $3 per serving.

So let’s get right to the issue at hand,  serving up something economical that’s also nutritious and delicious ! My inspiration comes from the twenty degree weather we experienced the first week of January when this hearty bowl of white turkey chili with kale really hit the spot. I love that for $3 per serving it provides:  540 calories, 37 grams of protein, 16 grams of fiber, 20% % daily value for Vitamin A,  35% daily value vitamin C,  15% daily value calcium, 30 % daily value for iron. Talk about g a bing bang for your buck, no negotiated endorsements necessary. Take that Jerry Maguire!

Please check out the links below to see more budget friendly eats from my colleagues at the Recipe Redux!

White Turkey Chili with Kale

by Diane Boyd

Ingredients (serves 4)

  • 1 tablespoon canola oil
  • 2 cups diced sweet onion
  • 2 teaspoons chili powder
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 3 (15.8 ounce) cans Great Northern beans, rinsed and drained
  • 4 cups reduced sodium chicken broth
  • cooking spray
  • 1 pound ground turkey
  • 1/2 teaspoon ground pepper
  • 2 cups chopped kale
  • 1/2 teaspoon ground pepper


1. Heat canola oil in a large Dutch oven over medium-high heat. Add onion, sauce 10 minutes or until tender and golden.

2. Add chili powder, garlic, and cumin. Saute for 2 minutes.

3. Add oregano and beans; cook for 30 seconds.

4.Add broth and bring to a simmer. Cook 20 minutes.

5.Remove 2 cups of bean mixture and allow to cool. Place in a food processor and process until smooth. Return pureed mixture to pan.

6. In a saute pan coated with cooking spray, brown ground turkey until no longer pink. Add turkey to bean mixture and stir in black pepper and chopped kale. Stir and continue to heat until kale is wilted. Serve hot.

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