Makes 6 servings
Ideal slow cooker size: 5 quart
1 lb cooked and cubed turkey
1 Tbsp olive oil
1 medium onion, diced
1 Tbsp tomato paste
1 Tbsp garlic powder
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 (7 oz) can sliced jalapenos, drained and chopped (if you don’t love spicy foods, use less)
1 (14 oz) can pinto beans, with juice
1 (14 oz) can black beans, with juice
1 (14 oz) can corn, drained (or you could use frozen)
1/4 cup cornmeal
Toppings: lime, cilantro, sour cream, grated cheese, avocados etc.
1. In a microwave safe bowl combine the onion, oil, tomato paste and garlic powder. Microwave for about 5 minutes, stirring every 90 seconds. Add to slow cooker.
2. Add turkey, broth, cumin, chili powder, jalapenos, beans and cornmeal to slow cooker.
3. Cover and cook on LOW for about 4-6 hours.
4. Add in corn and stir.
5. Ladle into bowls and serve with desired toppings.
Recipe inspired by Taste and Tell
Yum. I love leftover turkey and this was a great way to use it up. Holy jalapeno!! This is spicy spicy spicy. So if you don’t love the heat then maybe just use half a can of the jalapenos, or a quarter of the can. If you love beans add in another can. 4 stars.