This recipe came from my good friend Janna Shoe. She served it for Book Club and I loved it. I've made it several times now and it's always a hit with everyone.
1 pound lean ground turkey
1 small onion, chopped
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) chickpeas, rinsed and drained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (8 oz.) tomato sauce
1 can (4 oz.) diced mild green chiles
1 to 2 Tablespoons chili powder
salt to taste
Cook and stir turkey and onion in a skillet over medium-high heat until turkey is no longer pink. Drain and discard fat. Transfer to a crock pot.
Add remaining ingredients; mix well. Cover and cook on high 6-8 hours.
