Turkey, Beans and Corn Chili


1 (15-oz) can great Northern beans, rinsed and drained

1 tbsp olive oil

1 c chopped onion

4 Cloves fresh garlic, minced

1 (15-oz) can black beans, rinsed and drained

1 (15-oz) can cream-style corn, with liquid

2 (4-oz) cans chopped green chilies, with liquid


1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp salt

1/4 tsp cayenne pepper

2 lbs TURKEY THIGHS or DRUMSTICKS, excess fat removed


Place great Northern beans into slow cooker. With potato masher or back of a fork, mash beans. This procedure will help thicken the chili.

In a skillet over, medium heat, sauté onions and garlic in oil until onion softens.

Add onion-garlic mixture, black beans, corn, chilies, poultry broth and seasonings to slow cooker. Stir to mix. Add turkey pieces.

Cover and cook on LOW for 8 to 10 hours or until turkey falls off bone.

Remove turkey. Discard skin and bone. Shred or chop turkey and return to slow cooker. Heat well and serve when all ingredients reach an internal temperature of 165 degrees F.