Black Bean, Corn and Turkey Chili
Recipe from Pace Salsa & Picante

Ready in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day!


Black Bean, Corn and Turkey Chili

by 4  people

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Servings: 6
Prep Time: 15 mins
Total Time: 55 mins
Related Categories: Chili, Easy and Quick Dinners, Turkey, Turkey Chili, Turkey Soup
 
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Ingredients
  • 1  tbsp.
    vegetable oil
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  • 1  lb.
    ground turkey
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  • 1 
    large onion, chopped (about 1 cup)
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  • 2  tbsp.
    chili powder
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  • 1  tsp.
    ground cumin
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  • 1  tsp.
    dried oregano leaves, crushed
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  • 1/2  tsp.
    ground black pepper
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  • 1/4  tsp.
    garlic powder or 2 cloves garlic, minced
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  • 1 3/4  cups
    Swanson® Chicken Stock
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  • 1  cup
    Pace® Chunky Salsa
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  • 1  tbsp.
    sugar
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  • 1  can
    (about 15 ounces) black beans, rinsed and drained
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  • 1  can
    (about 16 ounces) whole kernel corn, drained
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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:
Serve with warm restaurant-style tortilla chips. For dessert serve with sliced watermelon and brownies.

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