Slow-Cooker Turkey and Brown Rice Chili

 Old El Paso® chopped green chiles provide a simple addition to this slow cooked turkey and brown rice chili. Perfect if you love Mexican cuisine!



Ingredients

  • 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

Steps

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.

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