Turkey and Black Bean Chili with Coriander

RecipeImages_rd2 copy_0006_Turkey & Black Bean Chili with Coriander

Prep Time 10 MIN

Cook Time 40 MIN

Serves 4

Ingredients:

  • 2 ¾ cups (685 mL) Hunt’s® Tomato Sauce
  • 1 can (156 mL) Hunt’s® Tomato Paste
  • 1 can (540 mL) Aylmer® Accents® Chili Style Stewed Tomatoes
  • 1 cup (250 mL) chicken stock
  • 1 can (540 mL) black beans, rinsed and drained
  • 1 can (341 mL) Del Monte® corn kernels, drained
  • 2 tbsp (30 mL) olive oil
  • 1 ½ lb (680 g) lean ground turkey
  • 1 red pepper, chopped
  • 1 leek, thinly sliced
  • 1 clove garlic, chopped
  • ½ tsp (2 mL) ground cumin
  • 1 tbsp (15 mL) chopped fresh coriander
  • Salt and pepper, to taste

Directions:

  1. In a large saucepan, heat the oil over high heat. Brown the meat for 5 minutes, stirring occasionally.
  2. Remove the meat; reduce heat to medium. Add the pepper and leek; stir-fry for 5 minutes. Add the garlic and cumin; cook, stirring, for 1 minute.
  3. Add the remaining ingredients and the meat to the saucepan; bring to a simmer. Reduce heat; cover and cook for 30 minutes, stirring occasionally.
  4. Season to taste and serve hot with pita bread.

Chef's Tip:

For extra convenience, cook the chili the night before. Then re-heat over low heat.

For some extra spice, add in some cayenne pepper, to taste.