Turkey and Brown Rice Chili

1 Tbsp. vegetable oil

3/4 lb. ground turkey breast

1 large onion, chopped (1 cup)

2 cans (14 ½ oz. each) diced tomatoes, undrained

1 can (15 or 16 oz.) chili beans in sauce, undrained

1 can (4 oz.) chopped green chilies, drained

½ cup water

1 Tbsp. sugar

2 tsp. chili powder

1 tsp. ground cumin

½ tsp. salt

2 cups cooked brown rice

Salsa and corn chips (optional)

1.  Heat oil in 12-inch skillet over medium heat.  Cook turkey and onion in oil about 5 minutes, stirring frequently, until turkey is no longer pink; drain.

2.  Mix turkey mixture and remaining ingredients except rice in 3 ½-to 6-quart slow cooker. 

3.  Cover and cook on LOW heat setting 8 to 10 hours.

4.  Stir in rice.  Cover and cook on high heat setting about 15 minutes longer or until rice is hot.  Serve with salsa and corn chips (6 servings).

* This is a low-fat chili because it is made with ground turkey breast.  Check that you are buying ground turkey breast and not regular ground turkey, which includes both light and dark meat and will be higher in fat.