Ginny’s All-American Chili Chowder

 

Makes 12 servings

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

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 qt 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.