Chili with Black Beans and Corn

Chili with Black Beans and Corn

About 290 Calories

6 Servings

• 1 tablespoon extra virgin olive oil
• 1 pound lean ground turkey
• 1 large onion, chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves, crushed
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 3/4 cups Chicken Stock reduced sodium
• 1 cup chunky salsa
• 1 tablespoon Splenda
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 cup frozen corn 

---

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.