Inside we were getting warm by chowing down on this...
1 tbsp vegetable oil
1 lb ground turkey
1 large onion, chopped (about 1 cup)
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano leaves, crushed
1/2 tsp ground black pepper
1/4 tsp garlic powder or 2 cloves garlic, minced
1 3/4 cups Swanson chicken broth
1 cup Pace Chunky Salsa
1 tbsp sugar
1 can (15 oz) black beans, rinsed and drained
1 can (16 oz) whole kernel corn, drained
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 turkey is well browned, stirring often to separate meat.
Stir the broth, 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.
Tip: Serve with tortilla chips and top with a little shredded cheese.
I have to thank my friend Aimee for sharing this recipe with me (I think it originally comes from Campbell's Kitchen). She recently made it for us and we knew this one was a keeper!
For those of you facing the same weather as we are, what do you guys turn to when Mother Nature throws you a curve ball and decides to travel back in time to days that feel more like January than late March?? And to our friends who are already enjoying all that spring weather has to offer, we'd love for you to tell us how you spent your weekend...maybe you can send a little sunshine our way, mmkay?
For our favorite recipe for a white chicken chili, click here.