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Butternut Squash and Turkey Chili with Kale

Made With:

Soups

Signature Butternut Squash

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

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Tip

• Add chunks of butternut squash and black beans to make this an extra-hearty soup.

• Fresh avocado and shredded Cheddar cheese can also be used as garnishes.

Tips:

Total Time

100 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.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
canola oil 1/4 cup 60  mL
ground turkey 4 lb
chopped white onion 2 cups 500  mL
minced garlic 2 tbsp 30  mL
ground cumin 1 tbsp 15  mL
ground coriander 2 tsp 10  mL
hot pepper flakes 1 tsp 5  mL
salt and pepper, each 1 tsp 5  mL
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.
Ingredients Weight Measure
Weight Measure
Campbell’s Signature Condensed Butternut Squash 1 tub (4 lb) 1  tub (1.81 kg)
canned white beans, drained and rinsed 4 cups 1  L
stemmed chopped kale 12 cups 3  L
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.
Ingredients Weight Measure
Weight Measure
sour cream 3/4 cup 185  mL
shaved radish 1 1/2 cups 375  mL
cilantro leaves 1 1/2 cups 375  mL
shaved red onion 3/4 cup 185  mL
thin slices fresh jalapeño pepper 36 
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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