Directions

1. In a non-stick pan or skillet, sauté onions and olive oil until lightly browned, 6-8 minutes.
2. Turn heat to medium - high. Add turkey and sear to brown on all sides.
3. Reduce heat and add spices. Add garlic.
4. Continue to mix to ensure turkey doesn’t stick and meat breaks up into chunks.
5. Transfer mixture to slow cooker.
6. Add broth.
7. Add beans.
8. Turn to low for 3 hours or high for 1.5.
9. If mixture is still watery and you are looking for a creamier texture, remove 1 cup of mixture and use a hand blender to puree. Add back to chili and stir to incorporate.
10. Add corn and chard for an additional 15 minutes to cook through.