Turkey and Brown Rice Chili

Submitted by Jeanine Bigoness

1 Tbsp. vegetable oil

1 pound ground turkey breast

1 large onion, chopped

2 cans (14 1/2 oz each) diced tomatoes, undrained

1 can (15 to 16 oz) chili beans in sauce, undrained

1 can (4 oz) chopped green chilies, drained

1/2 cup water

1 Tbsp. sugar

2 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. salt

2 cups cooked brown rice

1.          Heat oil in 12-inch skillet over medium heat.  Cook turkey and onion in oil about 5 minutes, stirring frequently, until turkey is no longer pink; drain

2.          Mix turkey mixture and remaining ingredients except rice in 3 1/2 to 6-quart slow cooker.

3.          Cover and cook on low heat setting 8 to 10 hours (or high setting 4 to 5 hours).

4.          Stir in rice.  Cover and cook on high heat setting about 15 minutes longer or until rice is hot.

Substitution: Can use ground beef instead of turkey.

Serves 6