Ingredients:
1 pound lean ground turkey
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (4 ounces) diced mild green chiles
1 to 2 tablespoons chili powder
salt to taste
Directions
Cook and stir turkey and onion in medium nonstick skillet over medium-high heat until turkey is no longer pink. Drain and discard fat. Transfer to 4 1/2-quart CROCK-POT® slow cooker.
Add remaining ingredients; mix well. Cover; cook on HIGH 6 to 8 hours.
