Thursday, March 12, 2015

Tex-Mex Slow Cooker Chili


1.25 lb. ground turkey (85% lean, Jennie-O)
1 small onion, chopped
1 c. sweet bell pepper, chopped (I used red and orange)
2 large garlic cloves, minced (or 4 small)
29 oz. can tomato sauce
6 oz. can tomato paste
15 oz. black beans, drained
1 1/2 Tbs. chili powder
10-11 oz. bag frozen sweet corn, thawed
1 Tbs. sugar
2 c. water

In a medium saucepan, cook the ground turkey and onion on medium low heat for 3-4 minutes until the onion starts becoming translucent and the turkey is fully cooked. Drain. Add the cooked turkey, and the remaining ingredients to the slow cooker. Mix together and cover. Cook on low heat for approximately 6 hours.

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