Turkey and Vegetable Chili Verde

<img src="http://www.selfgrowth.com/images/turkeyvegchili.jpg">

Kale and turkey make this unique version of chili more flavorful and nutritious. Turkey is lower in fat content than the usual ground beef used in chili, and the kale adds a great nutritional boost providing a rich source of vitami
K, A, C, and manganese, just to name a few of the long list of nutrients found in kale. Enjoy!

Prep and Cook Time: 30 minutesr
Serves 4

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

Directions:
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 just 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 couple of minutes, and add herbs, salt, and pepper.