Black Bean, Corn and Turkey Chili

Makes 6 servings

Kari Anderson

ingredients

1 tablespoon vegetable oil
1 pound ground turkey
1 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 2 cloves garlic, minced
1 3/4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTMor Certified Organic)
1 cup Pace® Chunky Salsa
1 tablespoon sugar
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 16 ounces) whole kernel corn, drained

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 broth, 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.

Source: Kari Hill