Ingredients
1
can (15 to 16 oz) great northern beans, drained
1
can (15 oz) Progresso™ dark red kidney beans, drained
2
cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
2
teaspoons ground cumin
1/8
teaspoon ground red pepper (cayenne)
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
2
lb turkey thighs, skin removed
1
cup frozen white shoepeg corn, thawed
2
tablespoons Gold Medal™ all-purpose flour
1/4
cup water
1
lime, cut into wedges, if desired
Preparation
In 4- to 5-quart slow cooker, mix great northern beans, kidney beans, chiles, onion, garlic, cumin, red pepper and broth. Place turkey on bean mixture.
Cover; cook on Low heat setting 8 to 10 hours.
Remove turkey from cooker to cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker. In small bowl, mix flour and water; stir into turkey mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until thoroughly heated and slightly thickened. Serve individual servings with lime wedges for squeezing juice over chili.
