Name: Turkey Chili with Black and Kidney Beans Recipe
Prep time: 5
Cook time: 35
Yield: 6

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 tbsp extra virgin olive oil

1 lb. ground turkey

1 yellow onion, peeled and diced

2 garlic cloves, peeled and minced

1 red bell pepper, diced

1 green bell pepper, diced

1 ½ tbsp. chili powder

2 tsp. cumin

14.5 oz can diced tomatoes

2 cups Aneto Chicken Broth

15.5 oz can kidney beans, drained and rinsed

15.5 oz can black beans, drained and rinsed

salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium-high heat. Once hot, add the ground turkey, and brown, about 5 minutes, stirring occasionally.
Add onion, garlic, and peppers to the pot, stir to combine, and sauté until the veggies are tender-crisp, 4-5 minutes.
Add the seasonings, stir to combine, and continue to cook for 1 minute more.
Add the tomatoes and broth to the pot, stir to combine, and bring to a simmer. Cook for 15 minutes or until the vegetables are tender.
Add the beans to the pot, stir to combine, and continue to cook for 10 minutes or until the chili is hot. Season to taste with salt and pepper.
Divide the turkey chili between bowls and serve with your favorite toppings. We love serving our chili with cheddar, sour cream, pickled jalapeños, lime wedges, and cornbread.

About this recipe

Infuse your Turkey Chili with maximum flavor by using Aneto Chicken Broth!

This broth is crafted with the finest ingredients, contributing to your soup in spectacular fashion. The traditional chili ingredients; onions, garlic, peppers, both kidney and black beans, spices, etc… are all enhanced, thanks to this broth. We love serving our chili with cheddar, sour cream, pickled jalapeños, lime wedges, and cornbread – super tasty!