Here’s a bright and flavourful chili loaded with lean protein, wilted greens and garnished with delicate fresh ingredients.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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)
|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|
|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.|
- 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.