Slow Cooker Turkey Chili Mac

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: Low 5-5 1/2 hours; pasta, corn, and olives added after 4 hours

1 Tbsp EVOO
1 small yellow onion, finely chopped
1 clove garlic, minced
1 lb ground dark turkey
1 14.5oz can diced tomatoes, drained
2 1/2 tsp chili powder
1/2 tsp ancho chile powder
Pinch of ground cumin
Pinch of crumbled dried marjoram
1/2 tsp salt
1/2 lb elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
1/2 C frozen baby white corn, thawed
1 2oz can sliced black olives, drained
1-2 C grated cheddar cheese
1/4 C choped fresh cilantro for serving

Spray the inside of the crock with nonstick cooking spray or grease with olive oil. In a medium-size skillet, heat the oil over mdium-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 to break it up. Drain the fat and place the mixture in the slow cooker.
Add the tomatoes, chili powder, ancho chile powder, cumin, marjoram and salt to the crock; stir to combine. Cover and cook on LOW for 4 hours.
Stir the cooked pasta, corn, and olives into the chili. Cover and cook on LOW for another 1-1 1/2 hours. Top with the cheese to let it melt, and serve out of the crock. Sprinkle each bowl of chili with cilantro.