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Family-Pleasing Turkey Chili

My children really love this slow cooker turkey chili, and it's become one of their favorite comfort foods. It's relatively inexpensive, and leftovers are wonderful! —Sheila Christensen, San Marcos, California
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    6 servings (2-1/4 quarts)

Ingredients

  • 1 pound lean ground turkey
  • 1 medium green pepper, finely chopped
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-3/4 cups frozen corn, thawed
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Optional toppings: reduced-fat sour cream and minced fresh cilantro

Directions

  • In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Transfer to a 4-qt. slow cooker. Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder.
  • Cover and cook on low until heated through, 4-5 hours. If desired, serve with toppings.
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