RED and WHITE TURKEY CHILI


1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tsp. ground cumin
1/8 tsp. ground red pepper (cayenne)
1 can (15.5-oz.) great northern beans, drained
1 can (15-oz.) can dark red kidney beans, drained
2 cans (4.5oz.) cans chopped green chilies, undrained
3-1/2 cups chicken broth
2 lbs. turkey thighs, skin removed
1 cup frozen white shoepeg corn, thawed
2 Tbsp. flour
¼ cup water
 l lime cut into wedges, if desired


Spray a 4-5-quart slow cooker with cooking spray. Mix all ingredients except turkey corn, flour and lime in cooker. Place turkey on bean mixture. Cover; cook on low heat setting 8-10 hours.

Place turkey on a cutting board. Remove meat from bones, discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker. In a small bowl, mix flour and water; stir into turkey mixture. Increase heat settings to HIGH. Cover, cook 20 to 30 minutes or until thoroughly heated and slightly thickened.

Yield: 6 servings.