Is a dish ready in just 30 minutes worthy of being classified as chili? From the perspective of a wholly fresh preparation, the answer is unequivocally yes.

Immediately upon completion, the kale, cilantro, and peppers retain a vivid green hue—comparable to fresh grass—along with a bright, zesty crunch. The turkey maintains its tenderness and juiciness, the tomatoes contribute a tangy brightness, and the spices deliver a subtle, tingling warmth. These distinct flavor profiles harmonize when the pot is kept over low heat for an hour or longer, or when leftovers are stored and reheated over the course of the week.

Thickened with lentils and a full pound of kale, this chili is robustly hearty, rich in both protein and fiber—rendering it equally satisfying and satiating.