- 1 cup onions, chopped
1 clove garlic, minced
1 tablespoon oil
16 ounces ground turkey
1 cup chicken broth
1 14-1/2-ounce can stewed tomatoes, undrained
1/4 cup Grey Poupon Dijon mustard
1 tablespoon chili powder
1/8 to 1/4 teaspoon ground red pepper
1 15-ounce can cannellini beans, drained and rinsed
1 8-ounce can whole kernel corn, drained
1 cup Kraft Shredded Cheddar Cheese
- Cook and stir onions and garlic in hot oil in 3-quart saucepan on medium-high heat until tender. Stir in turkey, and sauté until turkey is cooked through, stirring occasionally to break up.
- Add broth, tomatoes with their liquid, mustard, chili powder, and pepper, mixing well. Bring to boil, reduce heat to medium low, and simmer for 10 minutes, stirring occasionally.
- Stir in beans and corn, and cook 5 more minutes, stirring occasionally. Serve topped with the cheese.
- Soups/Stews, Bean
- North American
- 6 servings