1 pound ground turkey
1 large onion chopped (about 1 cup)
2 tablespoon 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 cup Chicken Broth Chicken Stock
1 cup Picante Sauce
1 tablespoon sugar
1 can (about 15 ounces) black beans , rinsed and drained
1 can (15.25 ounces) whole kernel corn , drained
Directions
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.
Serving Suggestion: Serve with warm restaurant-style tortilla chips. For dessert serve sliced watermelon and brownies.
About this recipeReady in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day!
For more Cinco De Mayo Recipes click on link at top of page
No comments:
Post a Comment