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    Black Bean Salsa View Edit
    Black Bean Soup View Edit
    Black Bean Stoup and Southwestern Monte Cristo Sandwiches View Edit
    Black Bean Turkey Chili View Edit
    Black Bean, Corn and Turkey Chili View Edit

    Servings: Not specified

    Directions

    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 turkey is well browned, stirring frequently to break up meat. 2. Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low. 3. Cover and cook for 30 minutes. Stir the chili occasionally while cooking.

    Ingredients
    • 1 tbsp. vegetable oil
    • 1 lb. ground turkey
    • 1 large onion, chopped (about 1 cup)
    • 2 tbsp. chili powder
    • 1 tsp. ground cumin
    • 1 tsp. dried oregano leaves, crushed
    • 1/2 tsp. ground black pepper
    • 1/4 tsp. garlic powder or 2 cloves garlic, minced
    • 1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
    • 1 cup Pace® Chunky Salsa
    • 1 tbsp. sugar
    • 1 can (about 15 oz.) black beans, rinsed and drained
    • 1 can (16 oz.) whole kernel corn, drained

    Parsed from recipe text (no separate ingredient records).
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