- 1 Tbsp canola oil
- 2 cup finely chopped onion (2 large)
- 2 garlic cloves, minced
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1-2 tsp cayenne
- 4 15 oz. cans black beans, rinsed and drained – I use flavored: cumin/SW spice and jalapeno/lime
- 2-3 cup leftover turkey or chicken cut into 1″ cubes or shredded (10 oz boneless skinless chicken breasts and 20 oz boneless skinless thighs is good mixture)
- 1-2 cup corn – fresh or frozen kernels or 2 cans shoepeg corn
- 1 cup Frontera chipotle salsa
- 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.
Alternatively, add all ingredients except canola oil to slow cooker and cook on low for 6 hours.
Yield: 24 servings (serving size: 1 cup)
Nutritional Information:
- Calories: 179
- Fat: 4.8 g
- Carbohydrate: 21 g
- Protein: 13 g
- Fat: 5.8 g