This hearty dish captures all you love about chili – the comfort, the warming heat – using much less meat (and more leafy greens!) than the traditional version.
Vegetarian Chickpea & Greens Chili
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 poblano pepper, chopped
3 garlic cloves, minced
1 lb. ground turkey
¼ cup tomato paste
2½ cups chickpeas, cooked
4 cups Earthbound Farm® ‘Kale’ or ‘Power’ Deep Green Blends
1 large can diced organic tomatoes, drained
1 teaspoon chili powder
½ teaspoon cumin
sea salt and freshly ground
6 cups chicken stock
Heat oil in a large Dutch oven over medium-high heat. Sauté onion, pepper and garlic for 3 minutes. Add turkey and cook another 4 minutes. Stir in tomato paste and add chickpeas. Partially mash chickpeas with a potato masher. Stir in remaining ingredients and bring to a boil. Reduce heat, and simmer 30 minutes.
Serve this recipe with a glass of Bonterra Pinot Noir.