Turkey and Brown Rice Chili

Enjoy this turkey and brown rice chili made using Muir Glen® tomatoes and Old El Paso® chiles – a tasty slow cooked Mexican dinner.

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Servings 6

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ingredients 12
Prep Time 20 min
Total Time 8 hr 35 min

Ingredients

1: tablespoon vegetable oil

: 3/4 lb ground turkey breast

1: large onion, chopped (1 cup)

2: cans (14.5 oz each) Muir Glen® organic 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

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Directions

1 Spray 3- to 4-quart slow cooker with cooking spray. 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 slow cooker, mix turkey mixture and remaining ingredients except rice.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 Stir rice into chili. Increase heat setting to High. Cover; cook about 15 minutes longer or until rice is hot.

EXPERT TIPS

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Expert Tips

Do you have ground beef in the freezer? Use it instead of the turkey, plus you won't need to use oil when you cook it. Stir in either brown or white rice at the end.

Stir in either brown or white rice at the end.

This is a low-fat chili because it is made with ground turkey breast. Check that you are buying ground turkey breast and not regular ground turkey, which includes both light and dark meat and will be higher in fat.

Enjoy this chili topped with your favorite salsa and corn chips.