Ingredients:

1 pound lean ground turkey

1 (15 ounce) can red kidney beans, drained and rinsed

1 clove garlic, minced

1/2 cup chopped onion

3 cups low sodium chicken broth

1 1/2 cups frozen corn kernels

1/2 cup diced red bell pepper

2 tablespoons chili powder

1 teaspoon cumin

1 chipotle chile (from can), minced with seeds

1 lime, cut into wedges

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Directions:

1. In a medium skillet cook ground turkey just until it loses its pink color. Drain any fat and add to the Slow cooker.

2. Add all remaining ingredients to the Slow cooker and cook on low for 6 to 8 hours.

3. Serve with lime wedges to squeeze into chili, if desired.

4. Optional topping ideas include nonfat sour cream or Greek yogurt, chopped cilantro, or scallions.

Bon Appetit!