Ready in less than an hour, this satisfying twist on traditional chili tastes like it’s been simmering all day!

　　

Ingredients

Serves 6 (about 1 1/ 4 cups each)

　　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 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 (15.25 ounces) whole kernel corn, drained

　　

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.

　　

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

　　

TIP

Step 3

• Serving Suggestion: Serve with warm restaurant-style tortilla chips. For dessert serve sliced watermelon and brownies.

　　

Nutritional Information

Step 4

With Swanson Chicken Stock:

　　

Step 5

Serving size 1 serving;

　　

Step 6

Calories 298;

　　

Step 7

Total Fat 11g;

　　

Step 8

Saturated Fat 2g;

　　

Step 9

Cholesterol 58mg;

　　

Step 10

Sodium 885mg;

　　

Step 11

Total Carbohydrate 31g;

　　

Step 12

Dietary Fiber 8g;

　　

Step 13

Protein 22g

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