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Black Bean, Corn and Turkey Chili

Reviewed: May 13, 2013
I loved it but also made a couple of changes. Instead of regular black beans in water and salt that I had to drain, I used the entire can of Cuban style black beans for extra flavor and thickness of the liquid that came with it; thus, omitting the broth listed on the recipe. I also sauteed fresh garlic along with the onions. I do like it a tad bit thicker so I julienned a couple of tortillas towards the end of cooking time to add to the texture and flavor. I served it as is in a bowl and topped it with sour cream, shredded cheddar and sliced green onions.
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