ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Southwestern Turkey Chili

Yield 8 servings (1 1/4 cups each)

Ingredients

  • 2 tablespoons Pure Wesson Vegetable Oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 2 1/2 cups chopped cooked turkey
  • 2 cans (14.5 oz each) Hunt's Diced Tomatoes with Roasted Garlic, undrained
  • 1 can (15 oz each) Hunt's Tomato Sauce
  • 1 can (15 oz each) pinto beans, drained, rinsed
  • 1 can (4 oz each) diced green chilies
  • 1/2 cup frozen whole kernel corn
  • 1 tablespoon Gebhardt Chili Powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

How to Make It

  1. Hands On: 20 minutes
    Total: 50 minutes

    Heat oil in large saucepan over medium-high heat until hot, 1 to 2 minutes. Add onion and bell peppers. Cook 4 minutes, or until tender, stirring occasionally.

    Stir in turkey, undrained tomatoes, tomato sauce, beans, chilies, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes.