Turkey and Kale Vegetable Chili Verde

This Turkey and Kale soup is one of our favorites around here.  We served it at our bread class and also our woman’s retreat.  It’s healthy, filling and perfect for a cold winter’s day.

Prep and Cook Time: 30 minutes

Servings: 4


  • 1 medium onion, chopped
  • 3 medium cloves garlic, chopped
  • 1 lb ground turkey
  • 1 4 oz can diced green chili
  • 1 15 oz can of diced tomatoes
  • 1 TBS + 4 cups chicken broth
  • 4 cups finely chopped kale
  • 2 cups or 1 15 oz can (BPA-free) pinto beans, drained and rinsed
  • 2 TBS chopped fresh oregano
  • 3 TBS chopped fresh cilantro
  • salt and black pepper to taste


  1. Chop garlic and onion and let sit for at least 5 minutes to enhance their health-promoting benefits.
  2. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion in broth for 5 minutes over medium heat, stirring frequently. Add garlic and ground turkey with a pinch of salt and pepper. Continue to sauté, breaking up turkey for another 5 minutes.
  3. Add diced tomatoes, chili, and broth to turkey mixture and bring to a boil on high heat. Stir in chopped kale, reduce heat to medium, and simmer for another 10 minutes.
  4. Add beans, simmer for another several minutes and add herbs, salt, and pepper.

Cruciferous vegetables, like kale, are some of the most health-promoting vegetables around. This kale and turkey combination makes for a unique version of chili that is sure to become one of your favorite Healthiest Way of Eating recipes.  Credit goes to World’s Healthiest Foods!