Turkey Vegetable Chili

natmckn

This recipe was so amazingly good I had to share it:
Serves 6 (maybe even more
Calories per serving: 247
Carbs: 26g
Fat: 8g
Protein: 22g

1 Tablespoon Extra-Virgin Olive Oil
1 Pound Lean Ground Turkey, preferably organic
1/2 Pound Parsnips, peeled and cut into 1/2-inch pieces
2 Cups Bite-Sized Cauliflower Florets
2 Carrots, peeled and chopped
1/2 Medium Onion, chopped
2 Tablespoons Chili Powder
1 Teaspoon Ground Cumin
4 Garlic Cloves, finely chopped
1 (14.5-ounce can) Diced Tomatoes
2-1/2 – 3 Cups Water
4 Cups Chopped Kale, stems removed
Sea Salt and Black Pepper, to taste
Chopped Fresh Parsley, for garnish (optional)
Instructions

Heat the olive oil in the bottom of a large pot or Dutch oven over medium heat.
Add the turkey and cook, breaking up with a utensil, until no longer pink.
Add the parsnips, cauliflower, carrots, and onion. Cook covered, stirring occasionally, for 8 minutes.
Add the chili powder, cumin, and garlic. Stir for 1 minute.
Add the tomatoes and water. Bring the chili to a boil, then reduce the heat to low and simmer, covered, for 10-15 minutes or until the vegetables are tender.
Stir in the kale and cook for 2-3 minutes to wilt.
Season to taste with salt and pepper.
Garnish bowls of the chili with parsley, if using.