Turkey Chili with Black Beans and Cornbread

Ingredients

• ground turkey 6 oz
• black beans 1/2 cup
• diced tomatoes 1 cup
• corn 1/2 cup
• cornbread 1 piece
• olive oil 1 tbsp

Method

1. Prepare Ingredients. Gather all ingredients. Rinse the black beans if canned. If using frozen corn, thaw it. Dice any fresh tomatoes if not using canned.
   Tip: Rinsing canned beans reduces excess sodium.
2. Heat Olive Oil. Place a medium saucepan or skillet over medium heat. Add 1 tablespoon of olive oil and let it warm for about 1 minute until shimmering.
   Tip: Do not let the oil smoke; medium heat is perfect.
3. Cook Ground Turkey. Add the 6 oz (170.1g) ground turkey to the pan. Break it apart with a wooden spoon or spatula. Cook for about 7-8 minutes, stirring occasionally, until the turkey is browned and no longer pink inside.
   Tip: Cooking thoroughly ensures safety and flavor.
4. Add Tomatoes, Beans, and Corn. Stir in 1 cup diced tomatoes, 1/2 cup black beans, and 1/2 cup corn into the cooked turkey. Mix well to combine all ingredients.
   Tip: Use the juice from the tomatoes for extra flavor.
5. Simmer the Chili. Reduce heat to low and cover the pan. Let the chili simmer gently for 20 minutes, stirring occasionally to prevent sticking. This allows flavors to meld and ingredients to soften.
   Tip: If the chili looks too thick, add a splash of water to loosen it.
6. Check Seasoning and Serve. Taste the chili and add salt or pepper if desired. Serve hot with one piece of cornbread on the side.
   Tip: Cornbread can be warmed in the oven or microwave before serving.

Pro tips

• Use lean ground turkey to keep fat content moderate while maintaining protein.
• Simmering the chili slowly enhances the depth of flavors.