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Black Bean, Corn and Turkey Chili

Black Bean, Corn and Turkey Chili

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Campbell's Kitchen

Browned ground turkey, beans, and corn simmer together in this chili - ready in under an hour!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



  1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
  2. Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
  3. Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
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I REALLY enjoyed this recipe. I did make a few changes though. The turkey I bought was a little over a pound. I used 2 Tbs of olive oil instead of vegetable oil. I also included minced garlic (I STILL used the garlic powder though. I love garlic). I doubled the cumin and doubled the chili powder. Instead of the Pace Salsa, I used a can of crushed tomatoes and a can of diced tomatoes. And I didn't use the sugar. It came out great!!


This was good - I added stewed tomatoes, fresh garlic & celery - and served it over white rice, and topped with Cheese & Sour Cream!! I would make it again!


This recipe is absolutely fantastic. My small picky children loved it. I didn't have the broth so I used water and two chicken cubes instead.