Turkey-Veggie Chili

1 pound ground turkey
2 (15 ounce) cans pinto beans, liquid reserved
1 (15 ounce) can great northern beans, liquid reserved
1 (14 ounce) can chicken broth
2 (14 ounce) cans Mexican stewed tomatoes
1 (8 ounce) can whole kernel corn
1 large onion, chopped
2 teaspoons prepared minced garlic
2 teaspoons ground cumin
1/2 cup cooked elbow macaroni

In skillet with little oil, cook and brown turkey before adding to large slow cooker.

Add beans, broth, tomatoes, corn, onion, bell pepper, garlic, cumin and salt to taste. Stir well.

Cover and cook on LOW for 4 to 5 hours.

Stir in macaroni and continue cooking for about 15 minutes. Stir to make sure macaroni does not stick to cooker and cook another 15 minutes or until macaroni is tender.



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