Ingredients:
2 tablespoons olive oil
1 pound ground turkey
1/2 small onion, chopped
1 teaspoon ground corriander
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 can (15 ounces) navy beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 1/2 cups water
1 cup whole-kernel corn
1 jar (9 ounces) major grey's chutney
2 MAGGI Chicken Flavor Bouillon Cubes
1/4 cup chopped fresh cilantro
Directions:
HEAT oil in large skillet over medium-high heat. Add turkey and onion; cook, stirring occasionally, for 10 minutes or until turkey is no longer pink. Add coriander, cumin, chili powder and cayenne pepper; cook, stirring occasionally, for 1 minute.
MASH navy beans in small bowl; add to skillet. Stir in kidney beans, water, corn, chutney and bouillon. Bring to a boil over medium-high heat. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes or until liquid is reduced. Sprinkle with cilantro before serving.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
30 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
