Ingredients
1
tablespoon vegetable oil
3/4
lb ground turkey breast
1
large onion, chopped (1 cup)
2
cans (14.5 oz each) diced tomatoes, undrained
1
can (15 to 16 oz) chili beans in sauce, undrained
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2
cup water
1
tablespoon sugar
2
teaspoons chili powder
1
teaspoon ground cumin
1/2
teaspoon salt
2
cups cooked brown rice
Preparation
In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.
