1 lb. ground turkey
1 c. thinly sliced onions
1 lg. clove garlic, crushed
1 1/3 c. whole kernel corn
1 (16 oz.) can Mexican style tomatoes
1 tbsp. chili powder, undrained
1 c. drained, canned kidney beans

In skillet, saute turkey, onion, garlic and chili powder, stirring until turkey is crumbly and no longer pink. Drain excess fat. Stir in remaining ingredients. Bring to boil, simmer 10-15 minutes. Serves 6.