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Butternut Squash and Turkey Chili with Kale

Butternut Squash and Turkey Chili with Kale
Total Time

75 min.

Serving & Size

1 cup (250 mL)

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Here’s a bright and flavourful chili loaded with lean protein, wilted greens and garnished with delicate fresh ingredients.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
canola oil 60 mL 1/4 cup
ground turkey 4 lb
chopped white onion 500 mL 2 cups
minced garlic 30 mL 2 tbsp
ground cumin 15 mL 1 tbsp
ground coriander 10 mL 2 tsp
hot pepper flakes 5 mL 1 tsp
salt and pepper, each 5 mL 1 tsp
Campbell’s Signature Condensed Butternut Squash
1 tub (1.81 kg)
1 tub (4 lb)

A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic.

canned white beans, drained and rinsed 1 L 4 cups
stemmed chopped kale 3 L 12 cups
sour cream 185 mL 3/4 cup
shaved radish 375 mL 1 1/2 cups
cilantro leaves 375 mL 1 1/2 cups
shaved red onion 185 mL 3/4 cup
thin slices fresh jalapeño pepper 36
Instructions
1. Heat oil in large stock pot set over medium-high heat. Crumble in turkey; cook for 8 to 10 minutes or until browned. Add onion, garlic, cumin, coriander, hot pepper flakes, salt and pepper; cook for 3 to 5 minutes or until onion is softened.
2. Stir in soup and beans. Simmer for 45 to 60 minutes or until thickened and flavourful; stir in kale. Remove from heat. Keep warm for up to 6 hours or let cool completely and refrigerate for up to 3 days.

Recipe Tip

  1. Heat 1 cup (250 mL) soup until steaming and spoon into serving bowl. Garnish with 2 tsp (10 mL) sour cream, 2 tbsp (30 mL) radish, 1 tbsp (15 mL) cilantro, 2 tsp (10 mL) red onion and 3 slices jalapeño pepper.
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