Black Bean, Corn and Turkey Chili
- Brown turkey well in heated oil at medium-high in non-stick skillet. Add turkey, cook until turkey is well browned, stirring frequently to break up meat.
- Place turkey into 4 qt (4 L) slow cooker. Stir in remaining ingredients.
- Cook, covered, on HIGH setting for 4 hours or until the chili reaches internal temperature of 165º F (74º C).
Slow cooker meals are a welcome solution for days when not everyone can be on time for dinner. Keep this hearty chili warm for the latecomers, too - flavours will blend even more! Refrigerate unused portions in shallow dishes for faster cooling.
Recipe Made With
PACE® Chunky Medium Salsa
CAMPBELL’S® Organic Free Range Chicken Broth
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