Bean and Turkey Chili

 

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) Muir Glen® organic diced tomatoes, undrained

1

can (15 to 16 oz) pinto beans, drained, rinsed

1

cup water

1

cup Cascadian Farm® frozen organic sweet corn (from 10-oz bag)

2

tablespoons ancho chile pepper powder

2

teaspoons ground cumin

1

teaspoon dried oregano leaves

2

tablespoons chopped fresh cilantro, if desired

• 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.