Lunch & Dinner:

Sausage, Kale and Honey Chili

When the weather gets chilly, warm up with a big bowl of Sausage Kale and Honey Chili.

Yield 8-10 Servings
Prep Time 15 Minutes
Total Time 30 Minutes

  • 1 lb Italian sausage
  • 1 lb ground turkey
  • ½ each red, green and yellow peppers
  • 1 large jalapeño pepper
  • 1 medium onion
  • 3 cloves garlic
  • 1 Tbsp olive oil
  • 1 lb kale, chopped
  • Two 15 oz cans fire roasted tomatoes
  • 15 oz can cannellini beans
  • 15 oz can pinto beans
  • 15 oz can red kidney beans
  • 3 cups vegetable or chicken stock
  • ⅓ cup Nate’s 100% Pure Honey
  • 1 tsp red pepper flakes
  • 3 Tbsp chili powder
  • 1 Tbsp cumin powder
  • 1 Tbsp fennel seeds
  • 1 Tbsp dried oregano
  • 1 tsp sea salt
  • 3 Tbsp cornmeal
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Brown the sausage and the turkey. Finely chop the peppers, onion and garlic. In a soup kettle, heat the olive oil and stir in the chopped vegetables. Stir over medium heat until softened. Add meats and all remaining ingredients. Stir to prevent burning. This chili is done as soon as it is heated through.

Try this over nachos or garlic toast, or serve it hot with cornbread or biscuits.

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