Black Bean, Corn, and Turkey Chili

Need a recipe in this cold weather that warms you from the inside out? My go-to is this black bean, corn, and turkey chili. It's easy to make, healthy, and tastes even better the next day. Sprinkle it was some cheddar cheese, add a dollop of sour cream, and serve it with a side of tortilla chips (for dipping), and you're good to go. Enjoy!

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground turkey
• 1 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 2 cloves garlic, minced
• 1 3/4 cups Swanson® Chicken Stock
• 1 cup Pace® Chunky Salsa
• 1 tablespoon sugar
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 can (about 16 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 well browned, stirring often to separate meat.
2. Stir the stock, salsa, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the mixture is hot and bubbling.