What You Need:

1 lb turkey breast cut in cubes
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can tomato sauce
1 onion, chopped
1 clove of garlic, minced
1/2 C frozen corn
1/2 C chicken broth
1 T chili powder
1 (4 oz) pkg. Monterey Jack cheese, shredded

How to Make It:

Place the cubed turkey breast meat into a 6 qt. crock pot.
Pour the diced tomatoes with juice on top of the turkey.
Add in the black beans.
Pour the tomato sauce into the mixture and stir to combine.
Add the onion, garlic and corn.
Stir in the chicken broth.
Sprinkle in the chili powder and mix the ingredients together well.
Cover and cook on the low temperature setting for 10 hours.
Sprinkle the cheese over the top just before serving.

Serving Size: 6

Tips:

The individual flavors stand out in this chili. Add a 1/2 C of dried cranberries to the mix for a slightly different taste. If your chili is too thick add more chicken broth during the cooking time.