Southwestern Crockpot Chili

Southwestern Crockpot Chili
Serve with baked tortilla chips.

Servings: 6
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• 1 1/4 pounds lean ground turkey
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups frozen corn kernels
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can black beans, rinsed and drained
• 1 (8-oz.) can tomato sauce
• 1 (1.25-oz.) package chili seasoning mix
• 1/2 teaspoon salt

Toppings:
Shredded reduced fat Colby or reduced fat Monterey Jack
Finely chopped red onion (optional)

Cook first 3 ingredients in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink; drain. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 7 ingredients until well blended.

Cook at High 4 to 5 hours or at Low 6 to 8 hours. Serve with desired toppings.

Per Serving: (does not include toppings) 330 Calories; 8g Fat (21.0% calories from fat); 2g Saturated Fat; 28g Protein; 40g Carbohydrate; 9g Dietary Fiber; 61mg Cholesterol; 870mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 3 Vegetable.