As I’m writing this post, I’m sipping on my first iced coffee of the season, the sun is shining brightly outside for what seems like the first time in awhile, and it’s a whopping sixty degrees. I’m rejoicing - it’s finally spring, and although I know we’re not completely out of the woods yet (I’m sure a few cold, rainy days are in our near future) I can finally say that the warmer season is just around the corner.

That being said, there’s a part of me that is sad to say goodbye to some of my favorite winter meals, and as a result, I’ve been making a lot of warming soups and stews recently. Not that I can’t eat chili and hearty soup during the warmer months, but those types of meals just never really appeal to me when it’s hot out and all I want is an ice-cold glass of lemonade and an ice cream treat. For chilis and soups like this, I love to make a big batch and freeze a lot at a time. That way, I can have dinner ready quickly if necessary, and if I do have a craving for chili in say, April, I don’t have to make a whole new batch. This dish is great because it comes together relatively quickly by just throwing a bunch of delicious ingredients into one big pot and it yields a lot with just over a pound of ground turkey. I like to serve this over rice, quinoa, or whatever other grain I have on hand. Toppings are also quite welcome here - I love it with feta or cheddar cheese!

Katie Brossman is a senior at Johns Hopkins University where she studies creative writing and spends an inordinate amount of time “procrastibaking” for her friends. Her favorite condiment is sriracha and she enjoys exploring the Baltimore restaurant scene on the weekends.

**Recipe**

Turkey Chili with Kale
Adapted from The Kitchn
Serves 4-6

Ingredients
olive oil
1.3 pounds ground turkey
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon chili powder
1 1/2 tablespoons cumin
2 teaspoons salt
1 teaspoon pepper
2 tablespoons tomato paste
Two 14.5-ounce cans diced tomatoes
One 15-ounce can black beans, rinsed
1 cup frozen corn
1 1/4 cups chicken broth
1 small bunch kale, chopped

Pour some olive oil into a large heavy pot over medium heat. Add the ground turkey. Season with salt and pepper and cook, breaking the pieces apart with your spoon until it is crumbly and completely cooked through, about 6 to 8 minutes. Remove the meat and set aside.

Add the onions and garlic and season with salt and pepper. Cook for 5 minutes until the onions are soft. In a small bowl, combine the brown sugar, chili powder, cumin, salt and pepper and mix with a fork.

Add the spice mixture and the tomato paste into the pot. Cook for a minute, stirring until everything is combined. Add the tomatoes and stir to combine. Bring the heat up and add the meat, beans, corn and chicken broth. Bring the pot to a simmer, then lower the heat and cover. Cook for 20 minutes. Add the kale and cover, cooking for about 15 minutes more.

Serve over rice or quinoa and add your favorite chili toppings.