This is, by far, my favorite chili recipe. It is easy, filing and totally customizable to your level of heat. Adjust the amount of chili powder and use your preferred salsa to make it your own. You can make this ahead and reheat. It also makes a great meal-prep dish.
Black Bean, Corn and Turkey Chili
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 1 large onion, chopped
- 2 tablespoons chili powder (or to taste)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon garlic powder
- 1 cup chicken broth
- 1 jar Chunky Salsa (16 oz)
- 1 can black beans, rinsed and drained
- 1 can whole kernel corn, drained
- sour cream
- shredded mexican cheese
Instructions
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, chopped onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
- Stir the broth, salsa, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
- Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
- Serve with sour cream and shredded mexican cheese