Two-Bean Turkey Chili

 

1 1/2

tablespoons canola oil

2

lb lean (at least 90%) ground turkey

1 1/2

cups coarsely chopped onions (about 3 medium)

1 1/2

cups chopped celery (3 to 4 stalks)

3

cloves garlic, finely chopped

3

teaspoons ground cumin

2

teaspoons dried oregano leaves

5 1/4

cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons)

2

cans (15 to 16 oz each) great northern beans, drained, rinsed

2

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

2

cans (11 oz each) Green Giant® SteamCrisp® white shoepeg corn, drained

2

cans (4.5 oz each) Old El Paso® chopped green chiles

2

tablespoons fresh lime juice

• 1 In 6-quart Dutch oven, heat oil over medium-high heat. Cook turkey, onions, celery, garlic, cumin and oregano in oil 5 to 6 minutes, stirring frequently, until turkey is no longer pink; drain.
• 2 Stir in remaining ingredients except lime juice. Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes to blend flavors, stirring occasionally. Stir in lime juice.