Slow Cooker Leftover Turkey Chili

 

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.