Slow Cooker Turkey and Brown Rice Chili

 

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

• 1 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.
• 2 In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• 3 Cover; cook on Low heat setting 8 to 10 hours.
• 4 Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.