Swanson Black Bean Corn And Turkey Chili Food

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

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.

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.