Ingredients
2
cans (15.5 oz each) chili beans in sauce
1
can (28 oz) crushed tomatoes
1
can (15 oz) Progresso™ Black Beans, drained, rinsed
1
can (15 oz) Progresso™ Cannellini Beans, drained, rinsed
2
cups chopped cooked turkey
2
tablespoons chili powder
1
can (11 oz) refrigerated Pillsbury™ Cornbread Swirls (6 Count)
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. Mix all ingredients except cornbread swirls in slow cooker.
Cover; cook on Low heat setting 7 to 8 hours or High heat setting 2 1/2 to 3 hours, until chili is hot (at least 165°F).
Meanwhile, bake cornbread swirls as directed on can. Serve swirls with chili.
