Campbell’s Black Bean, Corn & Turkey Chili

January 29, 2019

  • Ingredients

    1 tablespoon vegetable oilpound 85% lean ground turkey1 large onion, chopped (about 1 cup)
    2 tablespoons chili powder
    1 teaspoon ground cumin
    1 teaspoon dried oregano leaves, crushed
    1/2 teaspoon ground black pepper
    1/4 teaspoon garlic powder or 1 clove garlic, minced
    1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
    1 cup Pace® Picante Sauce – Medium
    1 tablespoon sugar
    1 can (about 15 ounces) black beans, rinsed and drained
    1 can (about 12 ounces) whole kernel corn, drained

Directions

Step 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 cooked through, stirring often to separate meat.
Step 2 Stir the broth, picante sauce, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.

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