Slow Cooker Turkey Chili Mac

1 tablespoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 pound ground dark turkey
One 14.5 ounce can diced tomatoes, drained
2 1/2 teaspoons chili powder
1/2 teaspoon ancho chili powder
Pinch of ground cumin
Pinch of crumbled dried marjoram
1/2 teaspoon salt
1/2 pound elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
1/2 cup frozen baby white corn, thawed
2oz can sliced black olives, drained
1 to 2 cups grated cheddar cheese
1/4 cup chopped fresh cilantro for serving

***Nutritional information does not include onion, tomatoes, baby white corn, or black olives.

1. Spray the inside of the crockpot with nonstick cooking spray or grease with olive oil. In a medium-size skillet, heat the oil over medium-high heat and cook the onions and garlic until soft. Stir in the ground turkey and cook until the turkey is cooked through, stirring occasionally tobreak it up. Drain the fatan dplace the mixture in the slow cooker.
2. Add the tomatoes, chili powder, ancho chili powder, cumin, marjoram, and salt to the crock; stir to combine. Cover and cook on LOW for 4 hours.
3. Stir the cooked pasta, corn, and olives into the chili. Cover and cook on LOW for another 1 to 1 1/2 hours.
4. Top with cheese to let it melt, and serve out of the crock. Sprinkle each bowl of chili with cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user BRITTANY4409.