3/4 to 1 lb ground turkey breast
1 can black beans
1 can Mexican-style stewed tomatoes
1 can diced tomatoes
1 cup whole-kernel corn (drained, if canned)
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp chili powder
1/2 cup raw elbow macaroni
sour cream, for garnish, if desired
In a large skillet sprayed with nonstick cooking spray, cook the turkey with the onion until turkey is browned lightly. Combine the turkey/onion mixture in a slow cooker or crockpot along with the beans, stewed tomatoes including the juice, diced tomatoes including the juice, corn, garlic, and chili powder. Place lid on cooker and cook 4 to 6 hours on low setting.
Stir the macaroni into the cooker, replace lid and cook for 10 minutes. Remove the lid and stir the chili well. Replace lid and cook approximately another half hour or until the macaroni is tender.
To serve, ladle into soup bowl and garnish with a dollop of sour cream, if desired.