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Prep 20min
Total50min
Servings7
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Ingredients
2
teaspoons olive oil
1
lb lean ground turkey or chicken
2
medium jalapeño chiles, seeded, finely chopped
2
cloves garlic, finely chopped
2
cans (14.5 oz each) diced tomatoes, undrained
1
can (15 to 16 oz) pinto beans, drained, rinsed
1
cup water
1
cup frozen sweet corn
2
tablespoons ancho chile pepper powder
2
teaspoons ground cumin
1
teaspoon dried oregano leaves
2
tablespoons chopped fresh cilantro, if desired
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Steps
1
In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add turkey; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Add jalapeño chiles and garlic; cook 2 to 3 minutes, stirring occasionally.
2
Stir in tomatoes, beans, water, corn, chile pepper powder, cumin and oregano. Heat to boiling. Reduce heat to low; simmer uncovered 25 to 30 minutes, stirring occasionally, until flavors are blended. Sprinkle individual servings with cilantro.
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Garnish each bowl of turkey bean chili with your desired toppings, like fresh cilantro, shredded cheddar, chopped red onion and sour cream.
Serve this ground turkey chili with a side of cornbread for dipping. If you’re short on time, try a pouch of Betty Crocker™ cornbread & muffin mix to make fresh, tasty cornbread in practically no time.
Ground turkey can be a great alternative to ground beef, and it's readily available at most grocery stores. Explore all of our ground turkey recipes to find more ways to use this ingredient.
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