Ingredients:
1 medium onion, chopped (1⁄2 cup)
1 clove garlic, fi nely chopped
2 teaspoons ground cumin
1⁄8 teaspoon ground red pepper (cayenne)
1 can (15.5 oz) great northern beans, drained
1 can (15 oz) dark red kidney beans, drained
2 cans (4.5 oz each) chopped green chiles, undrained
3 1⁄2 cups chicken broth
2 lb turkey thighs, skin removed
1 cup frozen white shoepeg corn, thawed
2 tablespoons all-purpose flour
1⁄4 cup water
1 lime, cut into wedges, if desired

Method:
1 In 4- to 5-quart slow cooker, mix all ingredients except turkey, corn, fl our, water and lime. Place turkey on bean mixture.

2 Cover; cook on Low heat setting 8 to 10 hours.

3 Remove turkey from cooker; place on cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker. In small bowl, mix fl our and water; stir into turkey mixture. Increase heat setting to High; cover and cook 20 to 30 minutes longer or until thoroughly heated and slightly

healthy twist:
Here’s a great lower fat option for dinner. Keep the meal on the right track by topping the chili with chopped fresh tomatoes, green onions and bell peppers. Then serve the chili with your favorite fresh fruit.thickened.

red and white turkey chili recipe