Black Bean Corn And Turkey Chili Recipes

TEX-MEX TURKEY CHILI WITH BLACK BEANS, CORN AND BUTTERNUT SQUASH

Steps:

• 1. Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart. 2. Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.

ROASTED CORN AND BLACK BEAN CHILI

Steps:

• Preheat oven to 400°F.
• Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat.
• Bake until the corn is browned, stirring once, about 20 mins total.
• Note: Corn sometimes does not brown, but bake until it smells roasted.
• While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes.
• Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute.
• Stir in broth, beans, and tomatoes; reduce heat to simmer.
• Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
• Serve chili with sour cream and shredded cheese.

TURKEY BLACK BEAN CHILI

Steps:

• Heat oil in a dutch oven over medium high heat; add turkey, onion& garlic and cook, stirring to break up the lumps, for about 5- 7 minutes or until turkey is no longer pink.
• Add seasonings, stir& cook for another 2 minutes.
• Drain off any excess fat.
• Add chilies, tomatoes & beans and combine thoroughly.
• Heat to boiling, stirring often.
• Reduce heat to low & simmer, stirring occasionally, for 30 minutes.
• Stir in lime juice & remove from heat.
• Serve topped with green onions & cheddar cheese.

BLACK BEAN TURKEY CHILI

Steps:

• In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

BLACK BEANS AND CORN CHILI

Steps:

• Chop whole onion.
• Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown.
• Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
• Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal.
• Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
• Wash, trim and slice scallions.
• Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.

BLACK BEAN, CORN & TURKEY CHILI

Steps:

• 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.
• 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.

EASY TURKEY BEAN CHILI

Steps:

• Heat a large nonstick pot over medium-high heat. Cook and stir ground turkey and onion in the hot skillet until browned and crumbly, 8 to 10 minutes. Drain and discard grease. Add bell pepper and garlic; cook for 1 to 2 minutes.
• Stir in kidney beans, black beans, corn, both cans of tomato sauce, diced tomatoes with juice, water, chili powder, salt, and hot pepper sauce; bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 20 to 30 minutes.

SWANSON® BLACK BEAN, CORN AND TURKEY CHILI

Steps:

• Heat the oil in a 4-quart saucepot 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.
• Stir the broth, salsa, sugar, beans and corn in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the mixture is hot and bubbling.