It’s another god forsaken cold day here in Western Pennsylvania. Every time I let my dog outside I’m dodging 2 – 3 foot icicles clinging to the gutters.
We keep knocking them down and they keep reappearing. I swear we’ll be lucky if we escape this winter without any damage to our home!
In my quest for healthier dinner options, I bought some new cookbooks to try out. Today’s Corn and Black Bean Turkey Chili recipe comes from Cooking Light’s Fresh Food Fast.
This cookbook contains easy 15 minute recipes with only 5 ingredients. These recipes will come in really handy during the work week when I prefer to cook quick and simple meals.
With the never ending snow and cold weather, I’m in dire need of some good old comfort food today. My husband loves chili but I’m not a fan of red meat so I always use ground turkey instead.
I served our yummy Corn and Black Bean Turkey Chili with corn bread muffins.
Ingredients:
- 1 Pound Ground Turkey
- 2 teaspoons salt free chili powder
- 14 oz box of seasoned frozen corn and black beans
- 14 oz low sodium beef broth
- 15oz seasoned tomato sauce for chili
Directions:
- Combine ground turkey and chili powder blend in a large Dutch oven. Cook over medium-high heat until turkey is browned. Crumble ground turkey as you cook it.
- Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil.
- Cover, reduce heat, and simmer 10 minutes.
- Uncover and simmer 5 minutes, stirring occasionally.
- Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
I love a good hearty chili. Looks great!
Thanks Maria. It turned out really good and it was perfect on this freezing cold day.