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Recipe |
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Black Bean, Corn and Turkey Chili
Ready in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day! Ingredients -
1 tablespoon vegetable oil -
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1 large onion, chopped (about 1 cup) -
2 tablespoons chili powder -
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1 teaspoon dried oregano leaves, crushed -
1/2 teaspoon ground black pepper -
1/4 teaspoon garlic powder or 2 cloves garlic, minced -
1 3/4 cups Swanson® Chicken Stock -
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1 can (about 15 ounces) black beans, rinsed and drained -
1 can (about 16 ounces) whole kernel corn, drained Directions
1.
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.
2.
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. Tip:
1.
Serve with warm restaurant-style tortilla chips.
OFFICE PHONE NUMBER-641-732-3768
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