A twist on a traditional chili with the addition of chutney! Serve with cornbread for a casual family meal!

Chutney Chili

1 tablespoon vegetable oil
1 1/2 pounds lean ground turkey breast meat
2 small onions, chopped
4 cloves garlic, finely chopped
1 (29-ounce) can crushed tomatoes in puree
2 (15-ounce) cans great northern white beans, drained
1 (9-ounce) jar CROSSE & BLACKWELL® Apple Curry Chutney
1/4 cup water
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano leaves, crushed

1. Heat vegetable oil in large saucepan over medium-high heat. Add turkey, onions and garlic; cook, stirring occasionally, for 4 to 5 minutes or until turkey is no longer pink.
2. Stir in tomatoes, beans, chutney, water, chili powder, cumin and oregano. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 1 hour.

Makes 6 servings.

Cooking Tip: For Vegetarian Chutney Chili, omit turkey and add 1 (15-ounce) can red kidney beans, drained.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.