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New World Chili
Cook: 10 hrs to 12 hrs on low or 5 to 6 hours on high
Ingredients
- 1 pound turkey breast tenderloin, cut into 1-inch pieces
- 1 28 ounce can diced tomatoes
- 1 15 ounce can black beans, rinsed and drained
- 1 8 ounce can tomato sauce
- 1 cup medium peeled, seeded and cubed butternut squash or pumpkin
- 1 medium onion, chopped
- 1/2 cup chicken broth
- 1/2 cup frozen whole kernel corn
- 1/2 cup dried cranberries
- 1 fresh jalapeno pepper, seeded and finely chopped
- 1 tablespoon chili powder
- 1 clove garlic, minced
- Chicken broth
- 2 cups shredded fresh spinach
- 4 ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
Directions
1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeno pepper, chili powder, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.
