Gluten-Free Turkey and Kale Chili

Ingredients

Shop links on this page are for smoked paprika, cumin, chili powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 lb ground turkey
• 1 large yellow onion, diced
• 2 cups diced carrots
• 2 cups diced celery
• 4 cloves garlic, minced
• 1 tsp smoked paprika Shop
• 1 tsp cumin Shop
• 1/2 tsp chili powder Shop
• 1/4 tsp cayenne pepper (optional, for heat) Shop
• 6 cups gluten-free chicken or vegetable stock Shop
• 1 can 15 oz diced tomatoes, undrained Shop
• 1 can 15 oz kidney beans, rinsed and drained Shop
• 1 can 15 oz black beans, rinsed and drained Shop
• 4 cups chopped kale, tough stems removed
• 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is browned and no longer pink, about 6-8 minutes. Drain off any excess fat.
2. 2 Add the diced yellow onion, diced carrots, and diced celery to the pot with the browned turkey. Sauté the vegetables until they begin to soften, about 5-7 minutes, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant.
3. 3 Sprinkle in the smoked paprika, cumin, chili powder, and cayenne pepper (if using) over the turkey and vegetables. Stir well to coat everything and cook for 1 minute more, allowing the spices to bloom and release their aromas.
4. 4 Pour in the gluten-free chicken or vegetable stock and add the undrained diced tomatoes. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes, or up to 45 minutes, to allow the flavors to meld and the vegetables to become tender.
5. 5 Stir in the rinsed and drained kidney beans and black beans. Continue to simmer, uncovered, for another 10 minutes. Add the chopped kale and stir it into the chili; cook until the kale is wilted and tender, about 5-7 minutes.
6. 6 In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Pour this slurry into the simmering chili, stirring constantly. Cook for an additional 2-3 minutes, or until the chili has thickened to your desired consistency. Season with salt and black pepper to taste before serving.

Tips & Notes

• Ground turkey is lean. Break it into large pieces and stop browning as soon as it loses its pink, because it keeps cooking through the long simmer.
• Canned kidney and black beans are gluten-free, but chili-seasoned beans may not be. Buy plain beans and rinse them as written.
• This chili freezes well for up to 3 months. If you're making it to freeze, stop before the kale and stir fresh kale into the reheated chili.

Common questions