This slow cooker recipe combines favorite Tex Mex chili ingredients with New England baked beans and corn. The result is a hearty family-style chili or if you prefer, chowder. If you like, use ground beef instead of ground turkey.
1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.
2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.