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Steps
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.
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If you prefer a spicier flavor, place a bottle of red pepper sauce on the table and let diners add the amount they like.
Transfer the frozen corn to the refrigerator when you start the slow cooker. It will be thawed by the time you’re ready to add it to the chili.
Serve your Slow Cooker Turkey Chili with hot, cooked white rice or tortilla chips. And top with shredded cheddar or Monterey Jack cheese, sour cream, fresh cilantro, sliced green onions or your other favorite chili toppings.
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