I headed to my Pinterest board, excited to cross another item off my bucket list. I wanted something that didn't involve the slow cooker or 20 ingredients. Enter this recipe I found over the weekend. My mom had seen my pin and had already made the chili and considered it a success, so I figured I could give it a try too!
I did modify it a little bit, so I will include my changes here, but know you still have access to the original recipe if you want it! I chose to use the southwestern corn mix because I'm not a huge fan of beans and didn't want a lot of black beans in the chili. This was a perfect compromise! I also placed a generous amount of shredded cheddar cheese on top, obviously.
I had a large bowl myself but made enough for leftovers. Nothing like a comforting bowl of soup for a cold day!
Corn and Black Bean Chili
Ingredients
- 1/2 pound ground turkey
- 2 teaspoons salt-free chili powder blend
- 1 (14-ounce) can of southwestern corn (should have some black beans also)
- 1 (10-ounce) can fat-free, less-sodium beef broth
- 1 (15-ounce) can seasoned diced tomatoes for chili
- Reduced-fat sour cream (optional)
- Sliced green onions (optional)
- Shredded cheddar cheese (optional)
Preparation
1. Combine turkeyand chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until turkey is browned, stirring to crumble. Drain and return to pan.
2. Stir in corn mixture, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with cheese, sour cream, and onions, if desired.
2. Stir in corn mixture, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with cheese, sour cream, and onions, if desired.
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