• Cooking Time: 3-4 Hrs
• Servings: 6
• Preparation Time: 10
• 1 pound lean ground turkey
• 1 small onion, chopped
• 1 can (28 ounces) diced tomatoes, un-drained
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) diced mild green chilies
• 1 to 2 tablespoons chili powder
• 2 cloves of garlic minced or two tablespoons of bottled minced garlic
• 1 tablespoon of onion power
• Salt to taste
• Optional** Add spiced chili vinegar to taste. This is available at your local Asian or Filipino store.

1. 1. Cook and stir turkey and onion in medium nonstick skillet over medium-high heat until turkey is no longer pink. Drain and discard fat. Transfer to 4 1/2-quart CROCK-POT® slow cooker.
3. 2. Add remaining ingredients; mix well. Cover; cook on HIGH 3 to 4 hours.

I found this recipe on the internet when I was looking for something to cook with ingredients I already had. Turned out great! I made a few changes.