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. 
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| 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
- 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.
