Turkey Vegetable Chili Mac
Contributed by Diane S.

3/4 pound ground turkey breast (or grind up leftover Thanksgiving turkey)
1 can (about 15 ounces) black beans, rinsed and drained
1 can (14 1/2 ounces) Mexican style stewed tomatoes, undrained
1 can (14 1/2 ounces) no salt added diced tomatoes, undrained
1 cup frozen corn
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon Mexican seasoning
1/2 cup uncooked elbow macaroni
1/3 cup sour cream

If using raw ground turkey spray large skillet with nonstick cooking
spray.  Add turkey; cook until browned.  If using ground leftover
cooked  turkey, go to next step.  Combine cooked turkey, beans,
tomatoes, corn, onion, garlic and seasoning in slow cooker.  Cover
and cook on LOW 4 to 5 hours,

Stir in macaroni.  Cover and cook 10 minutes; stir.  Cover and cook
20 to 30 minutes or until pasta is tender.  Serve with sour cream.

Makes 6 servings.