Black Bean Corn Turkey Chili Food

BLACK BEAN TURKEY CHILI

Steps:

• In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

TURKEY CHILI WITH CORN AND BLACK BEANS

Steps:

• Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper and spices. Cook until turkey is no longer pink.
• Add canned ingredients and bring to a boil.
• Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft.
• If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.

TURKEY BLACK BEAN CHILI

Steps:

• Heat oil in a dutch oven over medium high heat; add turkey, onion& garlic and cook, stirring to break up the lumps, for about 5- 7 minutes or until turkey is no longer pink.
• Add seasonings, stir& cook for another 2 minutes.
• Drain off any excess fat.
• Add chilies, tomatoes & beans and combine thoroughly.
• Heat to boiling, stirring often.
• Reduce heat to low & simmer, stirring occasionally, for 30 minutes.
• Stir in lime juice & remove from heat.
• Serve topped with green onions & cheddar cheese.

BLACK BEAN, CORN & TURKEY CHILI

Steps:

• 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.
• 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.

EASY TURKEY BEAN CHILI

Steps:

• Heat a large nonstick pot over medium-high heat. Cook and stir ground turkey and onion in the hot skillet until browned and crumbly, 8 to 10 minutes. Drain and discard grease. Add bell pepper and garlic; cook for 1 to 2 minutes.
• Stir in kidney beans, black beans, corn, both cans of tomato sauce, diced tomatoes with juice, water, chili powder, salt, and hot pepper sauce; bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 20 to 30 minutes.

BLACK BEANS AND CORN CHILI

Steps:

• Chop whole onion.
• Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown.
• Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
• Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal.
• Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
• Wash, trim and slice scallions.
• Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.

BLACK BEAN CHILI

Steps:

• In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.

BLACK BEAN, CORN AND TURKEY CHILI

Steps:

• 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.
• 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
• • Serving Suggestion: Serve with warm restaurant-style tortilla chips. For dessert serve sliced watermelon and brownies.
• With Swanson Chicken Stock:
• Serving size 1 serving;
• Calories 298;
• Total Fat 11g;
• Saturated Fat 2g;
• Cholesterol 58mg;
• Sodium 885mg;
• Total Carbohydrate 31g;
• Dietary Fiber 8g;
• Protein 22g