• 1 pack Ground Turkey
• 2 cups cooked Cranberry Beans (See Tip)
• 1 Kohlrabi, fibrous skin peeled and cut into ½” cubes
• 2 Parsnips, diced
• 2 Bell Peppers, cored and diced
• ½ bunch Red Russian Kale, stems removed and chopped roughly
• 1 Yellow Onion, diced
• 1 Garlic clove, minced
• 1 15-oz can Crushed Tomatoes
• Chili Powder (Optional)
• 2 Tbsp Olive Oil
• 1 cup Chicken or Vegetable Broth
• Sea Salt and Pepper

Heat the olive oil in a soup pot set over medium-high heat. Add the parsnips, onion, bell peppers and kohlrabi and sauté until slightly golden, about 7 minutes. Remove veggies from the pot and add the ground turkey. Breaking it up with a wooden spoon, cook the turkey until it is nicely browned. Return the sautéed vegetables to the pot along with the kale, crushed tomatoes, garlic, broth and cooked beans. Season with sea salt and pepper (and a bit of chili powder if you like) and let simmer for 20-30 minutes until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Divide between bowls and top with a sprinkle of chili powder and your favorite chili toppings, such as avocado, sour cream, cheese or micro greens.