White Turkey Chili with Kale

This lighter take on chili is made without tomatoes, leaving room for fiber-rich greens. We’ve kept the spices mild to please many palates, but you can easily add more chile powder if you prefer a spicier dish – here at the CE office, we love this meal smothered in hot sauce!

Extra kale? Get recipe ideas here: Leftover Love: Kale.



  • 2 tsp olive oil, divided
  • 1 lb ground turkey or chicken
  • 2 tsp chile powder
  • 1 tsp each ground cumin and dried oregano
  • 1/2 tsp sea salt
  • 1 large yellow onion, chopped
  • 2 cups stemmed and chopped kale
  • 4 green onions, chopped, light and dark green parts divided
  • 1 stalk celery, chopped
  • 1 small jalapeño chile pepper, seeded and minced
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 15-oz BPA-free can unsalted cannellini or great northern beans, drained and rinsed (TRY: Eden Organic Great Northern Beans)


  1. In a Dutch oven on medium-high, heat 1/2 tsp oil. Add turkey, chile powder, cumin, oregano and salt and cook, breaking up turkey with a spoon, until no longer pink, 4 to 5 minutes. Transfer turkey mixture to a plate and set aside.
  2. In same Dutch oven still on medium-high, heat remaining 1½ tsp oil. Add yellow onion, kale, light parts of green onion, celery, jalapeño and garlic and cook, stirring, until softened, 3 to 4 minutes. Stir in turkey mixture, broth and beans. Bring to a gentle simmer and cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.
  3. Divide among bowls and sprinkle with dark green parts of green onion.

Nutrition Information

  • Serving Size 1/4 of chili
  • Calories 328
  • Carbohydrate Content 23 g
  • Cholesterol Content 84 mg
  • Fat Content 14 g
  • Fiber Content 6.5 g
  • Protein Content 30 g
  • Saturated Fat Content 3 g
  • Sodium Content 451 mg
  • Sugar Content 3.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3.5 g