Black Bean, Corn and Turkey Chili

Campbell's Black Bean, Corn and Turkey Chili Recipe

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

At a glance

Prep

15 min.

Total

55 min.

Serves

6

Servings: about 1 1/4 cups each

Cook: 40 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

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) canned black beans, rinsed and drained
1 can (about 12 ounces) whole kernel corn, drained

How to Make It

  • 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.

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  • Serving Suggestion: Serve with warm restaurant-style tortilla chips. For dessert serve sliced watermelon and brownies.
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RID#27295

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