This is a paired recipe for OTL, meaning some of the cooking was done while making another recipe. Simply make the Black Bean Burritos first and your next dinner will be halfway done. If you haven’t made the burritos yet, get to it, and make the chili afterward. Don’t you just love to save time and still eat healthy, good tasting meals? Check out MEAL EXTENDER at the very end for great leftover ideas.
1 bunch kale -- chop 1" pieces
1 1/4 lb(s) ground turkey
1-2 garlic clove(s) -- crushed
3 roma tomato(es) -- chopped small, or equivalent of canned
15 oz(s) tomato sauce
1 tsp chili powder
1 tbsp cumin
Black Bean Burrito mixture -- *see Prep Work section
1 cup(s) corn -- fresh or frozen
1 cup(s) shredded cheddar -- optional topping
1. Saute kale in large skillet with 2 Tbsp. grapeseed or olive oil. When it begins to wilt, add turkey and garlic to center of pan; cook and stir occasionally until turkey is no longer pink.
2. Add tomatoes, tomato sauce, chili powder, and cumin; simmer half covered for 20 minutes.
3. Add saved black bean mixture from Black Bean Burritos recipe, corn and 1/2 c. water. Simmer until ready to eat. Salt and pepper to taste.
4. Top individual bowls with cheddar cheese, sour cream, guacamole, or chives.
(adapted from Taste of Colorado cookbook)
TIME SAVER: This recipe freezes well, so consider making a double batch and have it ready for another busy night.
EXTRA NUTRITION: Add nutritional yeast to taste, and/or replace some of hamburger with chopped mushrooms.
MEAL EXTENDER: Saute diced cauliflower in butter and/or olive oil; salt and pepper. Warm leftover chili and serve over a bed of cauliflower; top with grated cheese if desired. ( Use a slotted spoon to serve chili if there is too much liquid.) You can also add zucchini to the cauliflower, but it will take zucchini less time to cook so add when cauliflower is just beginning to soften.