Crock pot Turkey Chili

3 tbsp Chili powder
1 tbsp Garlic powder
1 tsp Onion powder
1 tsp Pepper, red or cayenne
6 cup (8 fl oz) Water, tap
1 tsp Black Pepper (Ground)
1 tsp Cumin (ground)
6 tsp Garlic, minced, jar, great value, 1 tsp/1 clove
3 tsp Dried Oregano
16 oz Jennie-O Turkey Store - Extra Lean Ground Turkey Breast with Natural Flavorings
5 cup Great Value Diced Tomatoes (in Tomato juice)
454 gram(s) Beans, Dried, Small Red Beans, Great Value (1/4c dry = 35g, 13 serv per 1 pound) (by MZTRACY)
1 cup Yellow Sweet Corn, Canned
3 serving Garlic - minced (1 tsp) (by ELLERCADE)

The turkey can be omitted for a vegetarian meal.salt can also be omitted as I only use no salt added canned tomatoes and beans. To cut down on sodium.

Quick soak a pound of small red beans on stove top by bring to boil in a pot of water and boil for about two minutes then turn off heat and cover pot with lid and let beans soak for one hour. After hour, strain beans in a colander and rinse them then add to a crockpot. Then begin browning the turkey in a skillet, then drain and rinsed greases off of meat in a colander. Set aside.
Add water in crockpot pot, then add 3 cans of tomatoes pieces without draining to the pot, along with all the spices and minced garlic, then add drained beans to pot and stir well until mixed then add the pre-cooked turkey meat to the pot and cover with a lid and cock on high for about four hours.

Serving Size: Makes about 10 1.5 cup servings