Slow Cooker Turkey Chili

Brown the turkey: Heat 2 tablespoons olive oil in a large skillet over medium-high. Brown 3 pounds ground turkey, breaking it up, until no pink remains. Stir in 3 tablespoons chili powder, 2 tablespoons ground cumin, 1 tablespoons smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1 teaspoons dried oregano for the last minute so the spices toast.

Load the slow cooker: Add the seasoned turkey to the slow cooker with 16 ounces mild salsa, 16 ounces medium salsa, 2 cans organic red kidney beans (15 oz), drained and rinsed, 2 cups chicken broth, 2 teaspoons salt, 1 teaspoons black pepper, and 0.3 teaspoons cayenne (optional). Stir well.

Slow cook: Cover and cook on low for 6 to 420 minutes 420:00 (or high for 3 to 4).

Char the corn: In a dry hot skillet, cook 16 ounces bag frozen organic corn without stirring much until spots turn golden brown.5Finish: Stir the corn into the chili, cook 15 more minutes, then taste and adjust salt and spice.