Ready in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day!
Ingredients
- 1 tablespoon vegetable oil
- 1 pound 85% lean 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 1 clove garlic, minced
- 1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1 cup Pace® Picante Sauce
- 1 tablespoon sugar
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 can (about 12 ounces) whole kernel corn, drained
Instructions
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Tips
- Serving Suggestion: Serve with warm restaurant-style tortilla chips. For dessert serve sliced watermelon and brownies.
- Make It Spicy: Swap in Swanson® Spicy Chicken Broth in place of our non-spicy version to bring the heat to this recipe.
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Step 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.
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Step 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.
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Made With
Calories | 279 | |
Total Fat | 13 | g |
Sat. Fat | 2.9 | g |
Trans Fat | 0 | g |
Cholesterol | 59 | mg |
Sodium | 904 | mg |
Total Carb | 24 | g |
Dietary Fiber | 6 | g |
Sugar | 6 | g |
Protein | 16 | g |
Vitamin D | 0 | %DV |
Calcium | 5 | %DV |
Iron | 14 | %DV |
Potassium | 10 | %DV |
Calories | 282 | |
Total Fat | 13 | g |
Sat. Fat | 2.9 | g |
Trans Fat | 0 | g |
Cholesterol | 59 | mg |
Sodium | 802 | mg |
Total Carb | 24 | g |
Dietary Fiber | 6 | g |
Sugar | 6 | g |
Protein | 17 | g |
Vitamin D | 0 | %DV |
Calcium | 5 | %DV |
Iron | 13 | %DV |
Potassium | 10 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.