King Arthur Flour's Maple Cornbread is the perfect accompaniment. My family loves this variation on a traditional recipe.
Three-Bean Turkey Chili
1/2 lb. ground turkey
2 14-ounce cans diced tomatoes, undrained
16 ounce jar salsa (I used Tostito's chunky salsa - mild)
1 can (15 oz.) black beans, rinsed
1 can (15 oz.) kidney beans, rinsed
1 can (15 oz.) cannellini beans, rinsed
1 teaspoon chili powder
1 teaspoon cumin
Cook the turkey until no longer pink, stirring occasionally - about 10 minutes.
Add to slow cooker, along with all remaining ingredients.
Cover and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours.
Top with shredded cheddar cheese, if desired.
Weekend Cooking, hosted at Beth Fish Reads, is open to anyone with a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button, head over to Beth Fish Reads, and link up anytime over the weekend.