The winter season in Oregon means we’re making lots of nourishing soups and stews! There’s nothing like a hearty bowl of chili on a cold February day. This recipe takes a nutritious twist on the classic, with extra veggies like kale, carrots, and zucchini along with nourishing spices like turmeric and cumin. Make a big batch and enjoy it all week long!

Hearty Turkey Chili with Kale

Course Main Course, Soup
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6


  • 1 tbsp Olive oil
  • 1 1/2 pounds Lean ground turkey
  • 1 medium Yellow onion, diced
  • 2 stalks Celery, diced
  • 2 Carrots, diced
  • 1 medium Bell Pepper (any color), diced
  • 1 medium Zucchini
  • 3 cloves Garlic, minced
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Dried oregano
  • 2 tbsp Tomato paste
  • 1 28 ounce can Crushed tomatoes
  • 2 cups Chicken broth
  • 1 15 ounce can Black beans, drained and rinsed
  • 1 15 ounce can Great northern beans, drained and rinsed
  • 3 cups Kale, stems removed and leaves chopped
  • 1 tsp Salt
  • 1/2 tsp Pepper


  1. Heat the olive oil in a large soup pot over medium high heat and add the ground turkey. Cook for 6-8 minutes or until browned, seasoning with half of the salt and pepper. Remove from the heat, drain, and set aside.

  2. Cook the onion, celery, carrots and bell pepper. Sauté for 2-3 minutes then add in the garlic, and continue to cook for 30 more seconds.

  3. Add in the zucchini and seasonings, including the other half of the salt and pepper, followed by the tomato paste. Cook, coating the onions in the spices for 2 minutes.

  4. Add in the crushed tomatoes, chicken broth, and cooked turkey. Simmer for 10 minutes.

  5. Add in the drained beans, and stir in the kale until wilted.

  6. Serve with your favorite toppings like fresh parsley, chives, avocado slices, or parmesan cheese.