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