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!



by 8  people


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Servings: 6
Prep Time: 15 mins
Total Time: 55 mins
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Ingredients
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    1   tablespoon 
    vegetable oil
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    1   pound 
    ground turkey
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    1   
    large onion, chopped (about 1 cup)
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    2   tablespoons 
    chili powder
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    1   teaspoon 
    ground cumin
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    1   teaspoon 
    dried oregano leaves, crushed
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    1/2  teaspoon 
    ground black pepper
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    1/4  teaspoon 
    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   tablespoon 
    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

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. For dessert serve with sliced watermelon and brownies.
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