Just a reminder: My giveaway for 25 free Shutterfly photo cards is open until 5:00 pm EST today! All the details and entry requirements can be found in the original post HERE. Good luck :)
1 TBSP olive oil
1 large onion, chopped
2 cloves garlic, minced
1-1 1/4 lb. ground turkey
2 TBSP chili powder
3 tsp. ground cumin
1 tsp. dried oregano
1 tsp. freshly-ground black pepper
1/2 tsp. salt
1 can chicken broth
1 (14.5 oz.) cans black beans, drained
1 (14.5 oz.) can dark red kidney beans, drained
2 (14.5 oz.) cans diced tomatoes, one drained (I like to use fire-roasted)
1 (16 oz.) bag frozen corn
1. Preheat a heavy stock pot over medium-high heat. Add olive oil, onion, garlic, and turkey. Heat, stirring frequently, until turkey is cooked completely through.
2. Add chili powder, cumin, oregano, black pepper, and salt and cook, stirring frequently, for five minutes.
3. Add chicken broth, beans, tomatoes, and corn. When mixture begins to boil, reduce heat and simmer for 15-20 minutes, until chili reaches a deep reddish-brown color.
4. Serve with corn chips, corn bread, cheese, sour cream, onion, salsa, or any other desired accompaniment. Serves six to eight.
Recipe source: Apple a Day
P.S. You might notice in the photo that *someone* accidentally left the red kidney beans out of the recipe this round. Oops! So, do as I say, not as I do ;)