- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoons vegetable oil
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 2 cups shredded cooked turkey
- 1 (14.5 ounce) can COLLEGE INN® Light & Fat Free Beef Broth
- 1 (15 ounce) can low-sodium black beans, undrained
- 1/3 cup DEL MONTE® Ketchup
- 1/3 cup raisins
- 1/3 cup chopped dried apricots (optional)
- Cook onion and garlic in oil in hot skillet until onion is tender.
- Stir in chili powder, oregano, cumin and cayenne; cook 1 minute.
- Add turkey; stir in broth, beans, ketchup, raisins and apricots.
- Bring to boil; reduce heat and simmer, uncovered, 20 minutes.
- Serve garnished with sour cream, chopped avocado and cilantro, if desired.