Turkey sausage and kale chili

I will readily admit that this sounds a bit unusual and not something that would be at the top of my list to try. This is a recipe we first tried a few years ago - probably looking for something to do with the last of the tomatoes and kale. This recipe has become one that we look forward to pulling out each fall. Given that the predominant colors are red and green, it is also a chili that could work well for dinner during the Christmas season. Please accept my apologies for the Halloween tablecloth in the background. Let's just say that my good intentions for an October food post just didn't happen.
So - a quick word about kale and how we came to preparing recipes that include kale. It's been several years now that we started growing kale in our garden. We use one of our raised beds for the kale crops - cabbage, kale, and collards. We've found that the kale tends to grow quite well, and it is more pest-resistant than the cabbage. Given that we're not exactly part of the kale smoothie brigade, we've needed to find other uses for our kale. In addition this recipe, we have a Portuguese kale, potato, and sausage soup that we enjoy. We've also used some kale in curry dishes.

Before I move on to the recipe, here are a five fun facts about kale, or leaf cabbage. The picture below is of curly kale, which is the type we've been growing in our garden.

1. Kale originated in the eastern Mediterranean and Asia Minor. It is believed to have been cultivated as early as 2000 BC.
2. Kale was introduced to the US by Russian traders in the 19th century.
3. Although kale originated in temperate climates, it is pretty hardy and can survive temperatures as low as 5 degrees Fahrenheit. Just the same, it is typically grown as an annual rather than a perennial.
4. Kale is a great source of vitamins, including A, C, B6, and folate as well as several dietary minerals including iron, calcium, potassium, and phosphorus. As with most vegetables, the dietary content of these vitamins and minerals decreases with boiling.
5. Kale is a bit of a comfort food in many European countries and is and commonly served in soups or with potatoes, sausage, and/or bacon. How can anyone go wrong with sausage and bacon?

So, let's get on with the recipe:

1 tbsp olive oil

1 lb spicy turkey sausage (we typically buy a package of 5 large links and then remove the casings)

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1/2 tbsp chili powder (feel free to start with less and adjust from there)

1/2 tsp cayenne pepper (see about note with the chili powder)

1 tsp dried oregano

2 tbsp tomato paste

2 cups chopped fresh tomatoes (ok to substitute a 15-ounce can)

1 15-ounce can cannelloni beans

3 cups chicken broth - think of this as a starting volume and adjust from there

1 large bunch kale, chopped into pieces - I am usually going out to the garden to cut what is available and then use my best guess as to whether it looks like what a bunch from the store would be

Steps

•  In a large heavy-bottomed pot, heat the oil and then saute the onion until it is soft and becoming translucent.
• Add the turkey sausage and cook until it is cooked through.
• Stir in the garlic, red pepper, chili powder, cayenne, and oregano. Cook until the peppers are tender, roughly 6-7 minutes. A word about the seasonings - keep in mind this is coming from someone who likes a dish that packs a bit of heat. Don't be afraid to start small. The turkey sausage that we typically use is quite spicy. We also have some New Mexico chili powder that I picked up on a trip a few years back. When we use this particular chili powder, we will typically start with about a third of the amount specified in the recipe. Don't say I didn't warn you. Here's a picture of everything simmering in the pot. We typically make at least a double batch - go big or go home.

• Stir in the tomato paste and cook for about one minute.
• Stir in the tomatoes, beans, and chicken broth, and bring to a boil. Here's a picture of the brand of beans we typically use along with a picture of the chili before we stir in the kale.

• Stir in the kale and simmer until the leaves are tender. Stir in any additional chicken broth to get the chili to the desired consistency.
• Enjoy with bread or crackers!