1 pound ground turkey
1 small onion, chopped
3 teaspoons chili powder
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon chicken bouillon granules
1 jar (16 ounces) mild salsa
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
Optional toppings: sour cream, finely chopped red onion, chopped cilantro and corn chips
1In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 5 to 7 minutes. Transfer to a 4-qt. slow cooker.
2Stir in all remaining ingredients except toppings. Cook, covered, on low until flavors are blended, 6 to 8 hours. Top as desired.
We used thick and chunky salsa for more texture.
If you prefer frozen, use about 1-3/4 cups frozen corn for the can called for in the recipe.
Health Tip: Rich in fiber, folate, thiamin, magnesium and phosphorous, black beans are a smart ingredient to add to any chili!
Prep: 25 min. Cook: 6 hours
Makes 6 servings (1-1/2 qt.)
1 cup: 242 calories, 6g fat (1g saturated fat), 50mg cholesterol, 868mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 20g protein.