This dish is a staple in our home. It's based off of Giada De Laurentis' white bean and chicken chili, modified to easily feed a family with different tastes.
I always use bone broth in lieu of chicken or beef broth for my soup and stew recipes. The benefits of bone broth are innumerable, including being an excellent source of collagen for joint, skin and hair support. Bone broth is incredibly high in nutrients including vitamins A and K, selenium, zinc, and more, it helps flight inflammation, supports the digestive tract and immune system.
In addition to always keeping a couple cartons on hand I try to make a batch and can it myself at least once a week.
My husband doesn't love broth-y soups so I just serve his with less broth and extra for the boys and I. The three of us are known to drink the remaining broth from our bowls when we're finished. Seriously, there's nothing more comforting!
I'll serve it with fresh parmesan, but you can easily omit, making this dish dairy and gluten free.
- one onion, finely chopped
- 3-4 garlic cloves, finely chopped
- 2 tbsp cumin
- 1 tbsp fennel seed
- 1 tbsp dried oregano (can easily substitute fresh, just double the amount!)
- 2 tsp. chili powder
- 1 tsp salt
- 1-2 lbs. ground turkey (you can easily use chicken too). I've made this with 1 pound for a more broth soup, or two for a thicker chili. Either absolutely works!
- 32 oz bone broth (you can absolutely add more if you're like me and like your soup heavy on the broth. Just like the chicken, customize the amount to fit your taste)
- 2 cups frozen corn, thawed (I add the corn at the end, just to the boys' bowls) Mom hack: add in the corn, frozen to help cool the soup down for littles!
- One large bunch of kale. I'll add the kale to the bowls right before I pour in the soup, as it will wilt. I go very heavy handed with my kale, less for the boys and J. Keep the kale separated for leftovers and do the same the next day so the kale doesn't get to wilt-y.
- freshly chopped parsley, for serving
- freshly grated parmesan cheese, for serving
1. Heat olive oil over medium-high heat. Add the onion and sauce until fragrant. Add the garlic and sauce, then the cumin, chili powder, fennel seeds and oregano. "Toast" the spices for just about a minute or so.
2. Add the ground turkey and saute, breaking up clumps, until cooked through.
3. Add the beans and broth and bring to a boil, then reduce to a simmer. You can add the corn at this point to if you'd like (I prefer to add it in the bowls since I don't want the corn)
4. Simmer for 40 minutes or so. I've simmered on extra low for a couple hours before. Just make sure to check and add more broth if needed.
5. If you'd like, go ahead and add the chopped kale to the pot (I prefer to add kale right before serving)
5. Divvy up handfuls of kale among the bowls, then ladle the soup on top. Stir each bowl a bit to wilt the kale.
6. Top with freshly chopped parsley and freshly grated parmesan cheese.