• 2 tablespoons olive oil
• 3 medium-size onions, diced
• 2 pounds lean ground turkey
• 2 cans (28 ounces each) diced tomatoes
• 2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
• 1 can (28 ounces) baked beans
• 1 can (8 ounces) tomato sauce
• 4 cups frozen corn, thawed
• 1/4 cup chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Tortilla chips, optional

1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.

2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

• Amount Per Serving
• Calories 394
• Protein(gm)26
• Carbohydrate(gm)53
• Fat, total(gm)10
• Cholesterol(mg)61
• Saturated fat(gm)2
• Dietary Fiber, total(gm)12
• Sodium(mg)825