Popular Topics

Black Bean, Corn and Turkey Chili

Black Bean, Corn and Turkey Chili

4.27
(41)

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

serves 6 people

Ingredients

cost per recipe: $7.75

The price is determined by the national average.

  • 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 powderor 1 clove garlic, minced

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    cup Pace® Picante Sauce - Medium

  • 1

    tablespoon sugar

  • 1

    can (about 15 ounces) black beans, rinsed and drained

  • 1

    can (about 12 ounces) whole kernel corn, drained

view nutrition info

How to Make It

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. 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.
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.

Recipe Tips

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

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

BUY NOW
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(41)
  • Andrea

    June 30, 2015

    Easy and delicious!

    This recipe is wonderful. I've made it so many times I can't remember how many! I've even started adding different ingredients to it and upped the spices when I do. I've added a can of diced tomatoes and a can of green chilies, chopped. It is an easy 'go to' recipe when making something for a large group and great for the gluten-free crowd.

    Was this helpful?

    (0) (0)
  • Kat H.

    November 1, 2014

    Tasty dish

    Very simple dish that is very tasty. Used ground chicken instead of Turkey.

    Was this helpful?

    (0) (0)
  • Molli B.

    February 17, 2014

    Awesome recipe

    I make this chili all the time. I mess with the ingredients and have added some things to make it my own. I add 1 1/2 Tbsp of lime juice and 1/3 cup hot picante sauce. It spices it up and adds some tang.

    Was this helpful?

    (0) (0)
  • richierlm

    January 4, 2014

    Revamp your Thanksgiving/Christmas leftovers!

    I love to make this chili with whatever turkey I have left after the holidays, just simmer it in the chicken broth until it shreds up nicely. I get so tired of the classic holiday spread of turkey and gravy and this recipe is awesome for getting a completely different flavor! My husband and toddler love it too, also the recipe doubles nicely. Delicious.

    Was this helpful?

    (0) (0)
  • Mopsyluv

    June 18, 2013

    Very Good, Fast & Easy

    Like most of the reviews this recipe is so good and easy to make. One said it best to not be a slave to the exact measurements or ingredients. A lot of these campbells recipes do have a lot of sodium. I just make the black beans (2lb bag) ahead of time in the crockpot. I can freeze some of these beans to use in another recipe. Mojo burritos for ex. on foodnetwork site. I make my own picante. sauce super easy just look up a recipe and blend everything in a blender. tomatoes ect. I know it sounds like a lot of work but a lot of it you can do ahead of time. Bonus is you can use some of the stuff for next weeks cooking. I think the point of cooking at home versus a restraunt is to try and make things healthier and cheaper. We end up having so much leftovers that I freeze and use for another time.

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews

Recently Viewed