11/2	lbs.	turkey thigh cutlets
1	can	pinto, red kidney or black beans, drained (16 oz.)
1	can	Italian plum tomatoes, undrained (14 oz.)
1/2	c.	chopped onion
1/2	c.	chopped green bell pepper
3	tbsp.	chili powder
1	tbsp.	ground cumin
2	cloves	garlic, minced
1	tsp.	hot pepper sauce, optional
		salt and pepper to taste
		sour cream, optional
		chopped green onions, optional

Trim turkey cutlets and cut into 1 inch pieces. Add turkey, beans, undrained tomatoes, onion, bell pepper, chili, cumin, garlic and hot pepper sauce to Crockery Pot; stir to combine. Cover Crockery Pot and set temperature control to high or low. Allow chili to cook until meat is ender, 3 to 4 hours on high, or 7 to 9 hours on low. Season with salt and pepper to taste.

Serve topped with dollop of sour cream and chopped green onion, if desired.

Makes 4 to 6 servings.