Two-Bean Turkey Chili

 

2

tablespoons oil

2

lb. lean ground turkey

1 1/2

cups coarsely chopped onion

1 1/2

cups chopped celery

3

garlic cloves, minced

3

teaspoons cumin

2

teaspoons dried oregano leaves

3

(14 1/2-oz.) cans ready-to-serve chicken broth

2

(15.5-oz.) cans great northern beans, drained, rinsed

2

(15-oz.) cans black-eyed peas, drained, rinsed

2

(11-oz.) cans Green Giant® SteamCrisp® White Shoepeg Corn

2

(4.5-oz.) cans Old El Paso® Chopped Green Chiles

2

tablespoons fresh lime juice

• 1 Heat oil in 6-quart saucepan or Dutch oven over medium-high heat until hot. Add turkey, onion, celery, garlic, cumin and oregano; mix well. Cook 5 to 6 minutes or until turkey is browned and no longer pink, stirring frequently.
• 2 Add broth, beans, peas, corn and chiles; mix well. Bring to a boil. Reduce heat; simmer 25 to 30 minutes to blend flavors, stirring occasionally. Stir in lime juice.