INGREDIENTS
- 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) black beans, rinsed and drained
- 1 can (15.25 ounces) whole kernel corn, drained
PREPARATION
- 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.
