Ginny's All-American Chili Chowder

2 Tbls olive oil
3 medium-size onions, diced
2 pounds lean ground turkey
2 cans (28 oz each) diced tomatoes
2 cans (15.5 oz each) red kidney beans, drained and rinsed
1 can (28 oz) baked beans
1 can (8 oz) tomato sauce
4 cups frozen corn, thawed
1/4 cup chili powder
1/2 tsp salt
1/4 tsp black pepper
Tort Chips

Heat olive oil in large skillet over med-high heat. Cook onions for 10 minutes, stirring occasionally until nicely browned. Crumble in turkey; cook for 8-10 minutes, until turkey is cooked through.

Place turkey mixture in a 6-quart slow cooker. Stir in all ingredients. Cook 4 hours on high or 7 hours on low.