"Browned ground turkey, beans, and corn simmer together in this chili - ready in under an hour!" — Campbell's Kitchen
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dried oregano leaves, crushed
ground black pepper
1 3/4 cups
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
Pace® Chunky Salsa
1 (15 ounce) can
black beans, rinsed and drained
1 (16 ounce) can
whole kernel corn, drained
I REALLY enjoyed this recipe. I did make a few changes though.
The turkey I bought was a little over a pound. I used 2 Tbs of olive oil instead of vegetable oil. I also included minced garlic (I STILL used the garlic powder though. I love garlic). I doubled the cumin and doubled the chili powder. Instead of the Pace Salsa, I used a can of crushed tomatoes and a can of diced tomatoes. And I didn't use the sugar.
It came out great!!
Ok I'm giving this 3 stars because it's just OK as written but I think it has a lot of potential. First of all it was way too sweet - I will definitely leave out the sugar next time. Also, it just seems to be really lacking something. I recommend adding lime juice, either to the whole batch or as an option at the table for individual servings.
This was good - I added stewed tomatoes, fresh garlic & celery - and served it over white rice, and topped with Cheese & Sour Cream!! I would make it again!
This recipe is absolutely fantastic. My small picky children loved it. I didn't have the broth so I used water and two chicken cubes instead.
Was very tasty, though I felt it was a little runnier than I would have liked. I thickened it with a bit of cornstarch and all was good. Was very easy and quick to make. I made with corn muffins, and everyone ate it up!
This is a wonderful recipe.
I followed it as written and had wonderful results. The only thing I had to change was I used red kidney beans, instead of black. I only had the red beans, and the taste was still perfect.
Thanks for the great recipe!
This was really good! I made a few minor changes to accomodate our tastes: omitted onion, used fresh garlic instead of powder, upped the amount of cumin, and doubled the amount of chicken broth. Instead of salsa, I used 1 can of diced tomatoes w/ green chilis and 1 can of chili-ready tomatoes. Very good served with a little shredded cheese and dollop of sour cream. Thank you!
I make this at least once a week. It's delicious AS-IS. My family loves it, too.
This Mexican favorite can be made easily for a quick weeknight dinner.
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