Southwestern Black Bean & Corn Chili

A hearty and vibrant chili that combines black beans and corn with a southwestern flair, perfect for family dinners or casual gatherings. This chili offers a delightful blend of spices and fresh ingredients that create a comforting and flavorful dish.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 pound ground turkey

2 cans (15 oz each) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (15 oz) diced tomatoes with green chilies

2 cups chicken broth

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Sour cream for serving

Shredded cheddar cheese for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.

2. Add ground turkey, cook until browned.

3. Stir in black beans, corn, tomatoes, and chicken broth.

4. Mix in chili powder, cumin, smoked paprika, salt, and pepper.

5. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

6. Serve hot with a sprinkle of cilantro, lime wedges, sour cream, and cheddar cheese.

Storage

Allow the chili to cool completely before transferring to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.

Reheating

Reheat on the stove over medium heat until warm, or microwave in a microwave-safe container, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.