One-Pot Winter Chili

Prep Time

20 minutes

Cooking Time

20-60 minutes


about 6 servings


3 Tbsp olive, avocado or sunflower oil

1 small sweet onion, diced small

1 small yam or sweet potato, diced

2 medium carrots, chopped

2 stalks celery, chopped

1 tsp oregano

1/2 tsp dried basil

12 oz. ground turkey or beef (optional - or substitute crumbled tofu or 1 cup cooked brown rice)

3 large kale leaves, chopped fine

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp ground fennel (optional)

1/4 tsp chili powder

1 1/2 tsp sea salt, or to taste

1 1/2 cups cooked or canned beans (black, pinto, etc.)

2 cups diced tomatoes (fresh or canned)


  1. In a large pot over medium heat, cook onions, sweet potato, carrot, celery, oregano and basil about 4-5 minutes.
  2. Add ground turkey or beef (if using) and cook until meat is browned, about 8 minutes, stirring often to break up large chunks.
  3. Add remaining spices and kale and stir; cook another 3-4 minutes.
  4. Add tomatoes and beans and stir to combine. If using tofu, add it now. Cook over medium-low heat, stirring occasionally, allowing the flavors to mingle. Cook for at least 20 minutes, or up to 60 minutes. If using cooked rice, add it about 20 minutes before serving so it doesn't get mushy.
  5. Pour into bowls and serve, garnished with plain yogurt, grated cheese and/or fresh cilantro, if desired.