College Kitchen: REMIXED Turkey Chili

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Warm, Comforting, REMIXED Turkey Chili

Dear College Cooks,
DISCLAIMER: This is the best thing I've ever made.
I know it has been a while since I have shared a recipe, but it will be worth the wait after you make this. I don't know about you guys, but this time of year always makes me homesick and spikes my cravings for a warm, comforting meal. This chili recipe warms your body and makes you feel relaxed, especially since it is so easy to make! It is a deviation from my Dad's chili recipe, and I think it is better (don't tell him that). Some of these spices you may not have around your college kitchens, but now is the time to invest! You can buy each one for only a few bucks at the supermarket, and will use them in the future, I promise.
1 pound lean ground turkey (you can use beef if you really want, but turkey is lighter)
1 16 oz can of diced tomatoes
1 16 oz can of tomato sauce
1 large onion
1 cup of frozen kale
1 can of garbanzo beans (chick peas)- rinsed
1 can of black beans- rinsed
1 cup of frozen corn
2 tsp salt
2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayene pepper
2 tbsp chili powder
2 tbsp olive oil

Heat large sauce pan with 1 tbsp of oil. When hot, add sliced onions, 1 tsp salt and 1 tsp pepper. Saute for about 7 minutes, until translucent. Add frozen kale, and cook for a few minutes until it is warmed through. Remove the vegetables from the pan, and add the other 1 tbsp of oil. Add ground turkey on high heat, so the meat gets caramelized and brown. Cook for 5-10 minutes until the turkey is no longer pink. Add 1 tsp salt, 1 tsp pepper, and all the other spices. Add sauteed onions and kale and stir. When the onions and kale are incorporated well with the turkey and spices, add the 2 cans of tomato sauce/diced tomatoes. Turn heat down to low, and cover pan. Cook for about 20 minutes (it can be 10 minutes if you are in a hurry, but the longer it cooks, the better it is). After this time, add the chick peas, black beans and corn. Stir, and cover again, keeping the stove on low. Cook for another 30-40 minutes, or until you are too hungry to wait any longer.
This recipe SERVES 10 PEOPLE, and only cost about $10.
Serve with rice or baked potatoes, with sour cream and cheese and sriracha on top! Yum. 

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