Corn and Progresso® chicken broth provide a simple addition to this slow cooked turkey bean chili.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 8
Number Of Ingredients 16
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add turkey; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Place turkey in slow cooker. In same skillet, heat oil over medium heat. Cook onion, chile and garlic in oil 5 minutes, stirring frequently, until onion is tender. Add to slow cooker.
- In blender, place 1 can of the beans and 1 cup of the broth. Cover; blend on medium speed 20 seconds or until smooth. Pour mixture into slow cooker. Stir in remaining 2 cans of beans, remaining 2 cups broth, the corn, chili powder, cumin, oregano, pepper and salt.
- Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream. Sprinkle with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 370, Carbohydrate 31 g, Fiber 10 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1080 mg
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