My mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. —Amelia Gormley, Ephrata, Pennsylvania

Ingredients

• 1 pound ground turkey
• 1 small onion, chopped
• 3 teaspoons chili powder
• 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
• 1 teaspoon chicken bouillon granules
• 1 jar (16 ounces) mild salsa
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 cup water
• optional toppings: sour cream, finely chopped red onion, chopped cilantro and corn chips

Directions

1. In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 5-7 minutes. Transfer to a 4-qt. slow cooker.
2. Stir in the next 8 ingredients. Cook, covered, on low until flavors are blended, 6-8 hours. Top as desired.