Turkey Chili with Corn and Black Beans (v2)

2 tbsp Chili powder
1 tbsp Cumin seed
0.50 tsp Oregano, ground
1 can (12 oz) yields Yellow Sweet Corn, Canned
1.50 cup Bush Black Beans (1can = 1.5 cups)
1 serving Red onion, small
1 serving Habanero Pepper
1 serving Veg-raw onion (1 large)
16 oz Beans, kidney, dark red, reduced sodium, canned - Bush's Best
2 tbsp Oil, olive, extra vigin - Private Selection
1 serving Tomato, red, ripe, raw, edible portion (1 whole large, 3" dia 6.4 oz)
1 serving Bell Pepper - Orange - 1 large (3 - 3.75 inches)
164 gram(s) Bell Pepper - Red - 1 large (164 gram)
16 oz Bush's Chili Beans (Pinto Beans in Mild Chili Sauce)
186 gram(s) Tomato, Roma, raw (3 medium)
9 tsp (C) Garlic, minced
16 oz Turkey, breast, ground, 99% fat free - Jennie-O

1) For all of the peppers I include the seeds, but that is optional.

2) For all of the canned items I usually get the low sodium varieties when available.

3) For all of the canned items I usually include the juice, but that is optional as well.

4) Garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.

Add oil to large pot on medium heat.

When oil is hot, add garlic, white onion, red bell pepper, habanero pepper.

Stir until onions are caramelized.

Add turkey, chili powder, cumin, oregano.

Stir until turkey is cooked.

Add corn and Hothouse tomato and stir until corn softens slightly.

Add beans one can at a time, stirring one in and allowing pot to regain temperature before adding next can.

Bring to a boil.

Add Roma tomatoes, red onion, and orange bell pepper.

Reduce heat, cover, and simmer low for 45-60 minutes.

Serving Size: Makes 8 1.75-cup servings.