Black Bean, Corn and Turkey Chili Recipe
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Ready in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day!
Ingredients
- 1 tbsp. vegetable oil
- 1 lb. ground turkey
- large onion, chopped (about 1 cup)
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano leaves, crushed
- 1/2 tsp. ground black pepper
- 1/4 tsp. garlic powder or 2 cloves garlic, minced
- 1 3/4 cups Swanson® Chicken Stock
- 1 cup Pace® Chunky Salsa
- 1 tbsp. sugar
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 can (about 16 ounces) whole kernel corn, drained
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is well browned, stirring often to separate meat.
- Stir the stock, salsa, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the mixture is hot and bubbling.
- Serve with warm restaurant-style tortilla chips. For dessert serve with sliced watermelon and brownies.
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