Sweet Turkey Chili with Corn, Kidney Beans, and Kale

Sweet Turkey Chili with Corn, Kidney Beans, and Kale // Queen Smithereen.

Sweet Turkey Chili with Corn, Kidney Beans, and Kale
Serves 6-8

1 tbsp olive oil
16 oz ground turkey breast
salt and pepper, to taste
1 red onion, diced
1 clove garlic, chopped (optional)
2 red bell peppers, diced
1 15-16 oz can corn, drained
1 1/2 tbsp chili powder
1 tbsp light brown sugar
1 tsp cumin
½ tsp ground oregano
¼ tsp cayenne
1 15-16 oz can kidney beans, drained
1 15-16 oz can tomato sauce
2 cups veggie broth
1 cup kale, shredded (optional)

Heat oil in a large pot on medium high heat. Add turkey breast and season with salt and pepper. Saute, breaking apart with a spoon, until the turkey appears cooked through and browned, about 6-8 minutes. Turn heat down to medium and stir in onion, garlic, and bell peppers. Sauté until onions are translucent, then add corn and spices and stir until mixture is coated. Stir in beans and kale, then add sauce and broth. Return heat to medium-high until the mixture boils, then reduce to simmer on medium low until the mixture has thickened. Season with salt and pepper to taste and serve. To store, refrigerate in an airtight container for up to four days.

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