| 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 Green Giant® SELECT® frozen white shoepeg corn, thawed |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1/4 | cup water |
| 1 | lime, cut into wedges, if desired |
| 1. | 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. |
| 2. | Cover; cook on Low heat setting 8 to 10 hours. |
| 3. | 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. |
| No change. |
|
| If you prefer a spicier flavor, place a bottle of red pepper sauce on the table and let diners add the amount they like. |
Nutrition Information:
350 ( 40); 4 1/2g ( 1 1/2g, 0g); 95mg; 1040mg; 40g ( 9g, 4g); 38g 4%; 15%; 10%; 40% 2 ; 1/2 ; 0 ; 4 1/2 2 1/2