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

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