Turkey Chili White Bean Slow Cooker

three-bean-and-turkey-chili

Mitch Mandel

This recipe makes 8 servings, so I divide up leftovers into 1-cup servings and freeze them for later. It's a filling and satisfying quick fix for lunch.

Yields: 1 serving

Total Time: 0 hours 35 mins

2 tbsp. olive oil

1 lb. lean ground turkey breast

1 package (1 ounce) reduced-sodium taco seasoning

1 c. corn

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) northern beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (16 ounces) reduced-sodium chicken broth

2 cans (14 1/2 ounces each) tomatoes with chiles, with juice

hot sauce (optional)

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Spray a 6- to 8-quart pot with nonstick spray. Warm the oil in the pot over medium-high heat. When the oil's hot, add the turkey and cook for 5 minutes, or until it's no longer pink. Add the taco seasoning and stir until the meat is well coated with the seasoning. Add the corn, beans, broth, and tomatoes. Bring to a boil. Reduce the heat to medium low and simmer, uncovered, for 20 minutes. Season to taste with hot sauce, if using.

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