Prep time: 10 minutes | Cook time: 75 minutes | Yield: Serves 5 | Serving Size: ~1.5 Cups
INGREDIENTS
1 lbs Ground Turkey (93/7)
1 Medium Eggplant, chopped
1 Medium Bell Pepper, chopped
1 Jalapeno Pepper, chopped & seeds removed
6 ounces Kale, stems removed
3+ Cups Chicken Broth
1 (14-ounce) Can Diced Tomatoes
1 Cup Yellow Onions, chopped
1/2 Cup Cilantro, chopped
4 Cloves Garlic, chopped
4 Tbsp Chili Powder
2 Tbsp Tomato Paste
1 Tbsp Coconut Oil
1 Tbsp Cumin
1 Cinnamon Stick
2 Bay Leaves
4 Sprigs of Thyme
Shredded cheese for topping (optional)
Salt, black pepper and cayenne pepper to taste
1 lbs Ground Turkey (93/7)
1 Medium Eggplant, chopped
1 Medium Bell Pepper, chopped
1 Jalapeno Pepper, chopped & seeds removed
6 ounces Kale, stems removed
3+ Cups Chicken Broth
1 (14-ounce) Can Diced Tomatoes
1 Cup Yellow Onions, chopped
1/2 Cup Cilantro, chopped
4 Cloves Garlic, chopped
4 Tbsp Chili Powder
2 Tbsp Tomato Paste
1 Tbsp Coconut Oil
1 Tbsp Cumin
1 Cinnamon Stick
2 Bay Leaves
4 Sprigs of Thyme
Shredded cheese for topping (optional)
Salt, black pepper and cayenne pepper to taste
METHOD
1. In a large sauce pot, heat oil on medium-high heat; cook onions, garlic, bell peppers and jalapeno peppers for about 10 minutes until vegetables are soft. Add eggplant and cook for an additional 10 minutes, stirring occasionally.
2. Add ground turkey, lightly season with salt and pepper; cook for about 10 minutes until turkey is brown and completely cooked. Break up turkey into smaller pieces as it cooks.
3. Add chili powder, cumin, cayenne pepper, cinnamon stick, bay leaves, thyme, chicken broth, diced tomatoes and tomato paste; stir well.
4. Reduce heat to a simmer and cook for at least 45 minutes, stirring periodically and adding more water or chicken broth if necessary.
5. During the last 10 minutes stir in cilantro and kale; add salt, black pepper and cayenne pepper to taste if necessary. Top with cheese.
1. In a large sauce pot, heat oil on medium-high heat; cook onions, garlic, bell peppers and jalapeno peppers for about 10 minutes until vegetables are soft. Add eggplant and cook for an additional 10 minutes, stirring occasionally.
2. Add ground turkey, lightly season with salt and pepper; cook for about 10 minutes until turkey is brown and completely cooked. Break up turkey into smaller pieces as it cooks.
3. Add chili powder, cumin, cayenne pepper, cinnamon stick, bay leaves, thyme, chicken broth, diced tomatoes and tomato paste; stir well.
4. Reduce heat to a simmer and cook for at least 45 minutes, stirring periodically and adding more water or chicken broth if necessary.
5. During the last 10 minutes stir in cilantro and kale; add salt, black pepper and cayenne pepper to taste if necessary. Top with cheese.
Nutrition per serving : 327 Cals; 15g Carb; 16g Fat; 29g Protein; 6g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer
