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
- 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.
- 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.
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