Barry and Katie Trent

• 1  tablespoon canola oil
• 1 3/4  cups finely chopped onion (about 1 large)
• 2  garlic cloves, minced
• 2  tablespoons chili powder
• 2  teaspoons ground cumin
• 4  cups canned black beans, rinsed and drained (about 3 [15-ounce] cans) - can use flavored: cumin/SW spice and/or jalapeno
• 1 cup leftover turkey or chicken cut into 1" cubes or shredded
• 1/2 to 1 cup corn - fresh or frozen kernels
• 1  cup water
• 1/4  cup Frontera chipotle salsa
• 1  tablespoon sugar
• 1  (28-ounce) can diced tomatoes, undrained

Heat canola oil in a small Dutch oven over medium heat. Add onion and garlic; sauté for 6 minutes or just until the onion mixture begins to brown. Add 2 tablespoons chili powder and cumin; cook for 1 minute, stirring constantly. Add beans and the remaining ingredients, stirring to combine. Bring to a boil; reduce heat, and simmer for 30 minutes or until slightly thick, stirring occasionally.

Yield: 6 servings (serving size: about 1 cup)