Turkey Chili

• 1 pound lean ground turkey
• 3/4 cup chopped celery
• 3/4 cup chopped onion
• 3/4 cup chopped green pepper
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 jar (24 ounces) meatless pasta sauce
• 1 can (16 ounces) hot chili beans, undrained
• 1-1/2 cups water
• 1/2 cup frozen corn
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• Optional toppings: Sour cream, cubed avocado, diced jalapeno peppers

1. In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn.
2. Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours.
3. Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.

turkey, celery, onion, green pepper, chili powder, ground cumin, pepper, cayenne pepper, salt, pasta sauce, hot chili beans, water, frozen corn, kidney beans, pinto beans, toppings

Taken from www.tasteofhome.com/recipes/turkey-chili/ (may not work)