Tasty Turkey and Veggie Chili with Kale

By: Renown Wellness Team

November 15, 2021

Bowl of Turkey and Veggie Chili

Meet your new go-to healthy chili recipe for fall. Made to share or freeze the leftovers for an easy lunch or dinner.

There’s nothing like homemade chili to warm you up on those cold winter nights. With just the right amount of comforting flavors and garden-fresh veggies, this crowd-pleasing favorite could prove to be your go-to healthy comfort meal.


Tasty Turkey and Veggie Chili with Kale

  • Course: Dairy-Free, Dinner
  • Cuisine: American

  • Servings 10 (1.5 cup per serving)
  • Prep Time 15 minutes
  • Cook Time 90 minutes


  • 1 pound extra lean turkey meat
  • 1 medium onion, diced
  • 4 cups unsalted chicken broth (32 oz, 1 container)
  • 1 can kidney beans, low sodium 
  • 1 can diced tomatoes; no salt added
  • 1 can tomato sauce, low sodium 
  • 1 shredded carrot
  • 1 green pepper, diced
  • 3 medium ripe tomatoes, diced
  • 1 cup water
  • 1 ½ teaspoons cumin
  • 1 teaspoon basil
  • 1 tablespoon Spike salt-free seasoning/Mrs. Dash salt-free Chipotle seasoning
  • 1 teaspoon garlic powder
  • ¼ teaspoon red pepper – add more or less for the heat desired
  • 2 cups chopped mushrooms
  • 2 cups chopped kale


  1. In a large nonstick stock pot sauté turkey and onions until turkey is cooked and no longer pink.
  2. Add chicken broth, diced tomatoes, kidney beans, tomato sauce, carrot, green pepper, ripe tomatoes and stir.
  3. Add all spices and stir.
  4. Simmer one hour, covered, stirring occasionally.
  5. Add remaining mushrooms and kale.
  6. Stir and simmer 30 minutes, uncovered.
Serve and enjoy. Cool and tightly cover to refrigerate up to three days. You can also freeze this chili for up to 6 months. Defrost overnight in the refrigerator before transferring to a dish or pan to reheat.

Recipe Note

Nutrition Facts: 
Serving Size 1 ½ cups 
Calories 155
Total Fat 3g 
Sodium 132mg 
Total Carbohydrate 17g 
Dietary Fiber 5g 
Protein 15g
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