
Total Time
75 min.
Serving & Size
1 cup (250 mL)
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 |
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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 |
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.