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Spicy Turkey Chili

    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 (15-ounce) can navy beans, rinsed and drained
    1 (15-ounce) can kidney beans, rinsed and drained
    1 1/2 cups water
    2 teaspoons chicken base or bouillon granules
    1 cup whole-kernel corn
    1 (9-ounce) jar Major Grey's Chutney
    1/4 cup chopped fresh cilantro

    Heat oil in large skillet over medium-high heat. Add turkey and onion; cook,
    stirring occasionally, for 10 minutes or until 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,
    chicken base, corn and chutney. Bring to a boil over medium-high heat.
    Reduce to low; cook, for 15 to 20 minutes or until liquid is reduced. Sprinkle
    with cilantro before serving.


    Makes 6 servings


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