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
½ tsp ground black pepper
¼ tsp garlic powder or 1 clove garlic, minced
1 ¾ cup Swanson® Chicken Broth or Swanson® Chicken Stock
1 cup Pace® Picante Sauce
1 Tbsp sugar
1 can (about 15 ounces) black beans, rinsed and drained
1 can (15.25 ounces) whole kernel corn, drained
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
½ tsp ground black pepper
¼ tsp garlic powder or 1 clove garlic, minced
1 ¾ cup Swanson® Chicken Broth or Swanson® Chicken Stock
1 cup Pace® Picante Sauce
1 Tbsp sugar
1 can (about 15 ounces) black beans, rinsed and drained
1 can (15.25 ounces) whole kernel corn, drained
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 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.
Serving Suggestion: Serve with warm restaurant-style tortilla chips. For dessert serve sliced watermelon and brownies.
