Southwestern Turkey Chili
Corn kernels and fresh lime juice take basic tomato chili Southwest-style. Top with sour cream and cilantro for extra flavor.
12 oz. ground turkey
½ cup onion
1 Tbsp. chili powder
1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained
1 can (15oz.) reduced-sodium kidney beans, rinsed and drained
1 can (14.5oz.) Del Monte® No Salt Added Diced Tomatoes, not drained
1 can (8oz.) Del Monte® No Salt Added Tomato Sauce
Lime wedges, optional topping
Light sour cream, optional topping
chopped fresh cilantro, optional topping
Heat a large skillet over medium-high heat; coat with non-stick cooking spray. Cook turkey and onion 5 minutes or until onion is soft, stirring frequently.
Stir in chili powder. Add corn, beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat to low. Cover and simmer 15 minutes or until slightly thickened.
Serve with lime wedges and top with sour cream and cilantro, as desired.
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