- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 1
- large carrot, finely chopped
- 1
- onion, finely diced
- 1
- red pepper, finely diced
- 1 lb
- extra lean ground turkey
- 500 g
- 1 tbsp
- chili powder
- 15 mL
- 1/4 tsp
- salt
- 1 mL
- 1/4 cup
- smoky barbecue sauce
- 60 mL
- 1 can
- Compliments Balance No Salt Added Diced Tomatoes
- 796 mL
- 1 can
- Compliments Balance No Salt Added Dark Red Kidney Beans, drained and rinsed
- 540 mL
- 4 cups
- stemmed and coarsely chopped kale
- 1 L
- lime wedges for serving
Directions
Step 1
Heat large saucepan over medium-high heat. Add carrot, onion and red pepper. Sprinkle with 2 tbsp (30 mL) water. Cook, stirring, about 6 min., until vegetables soften. Crumble in turkey. Sprinkle with chili powder and salt. Stir in barbecue sauce. Cook mixture approx. 5 min. to blend flavours.
Step 2
Stir in tomatoes, beans and 1/2 cup (125 mL) water. Bring to boil. Reduce heat to medium-low. Simmer 25 to 30 min., until thickened.
Step 3
Stir in kale. Cook 3 to 5 min. Serve chili with lime wedges.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 400
- Fat:
- 10 g
- Saturated Fat:
- 1 g
- Carbs:
- 47 g
- Fibre:
- 11 g
- Sugar:
- 15 g
- Cholesterol:
- 110 mg
- Protein:
- 36 g
- Sodium:
- 490 mg
