1 tbsp canola oil
1/2 lb ground turkey*
1 can (28-oz) diced tomatoes, undrained
1 jar (16-oz) chunky salsa
1 can (15-oz) black beans
1 can (15-oz) kidney beans
1 can (15-oz) chili beans
1 tsp chili powder
1 tsp ground cumin
shredded cheddar cheese for topping
Heat canola oil in a medium skillet, add turkey and cook over medium-high heat until no longer pink. This will probably take about 10 minutes. Stir occasionally during the cooking process.
Transfer the turkey to a crockpot or slow cooker and add the tomatoes, salsa, black beans, kidney beans, chili beans, chili powder, and cumin. Stir to blend well.
Place lid on cooker and cook on high setting 3 to 4 hours or on low setting approximately 6 hours.
To serve, ladle into individual bowls and top with cheddar cheese as desired.
1 can (28-oz) diced tomatoes, undrained
1 jar (16-oz) chunky salsa
1 can (15-oz) black beans
1 can (15-oz) kidney beans
1 can (15-oz) chili beans
1 tsp chili powder
1 tsp ground cumin
shredded cheddar cheese for topping
Heat canola oil in a medium skillet, add turkey and cook over medium-high heat until no longer pink. This will probably take about 10 minutes. Stir occasionally during the cooking process.
Transfer the turkey to a crockpot or slow cooker and add the tomatoes, salsa, black beans, kidney beans, chili beans, chili powder, and cumin. Stir to blend well.
Place lid on cooker and cook on high setting 3 to 4 hours or on low setting approximately 6 hours.
To serve, ladle into individual bowls and top with cheddar cheese as desired.
File Photo
*Be aware when buying ground turkey (or chicken). Read the label and be sure mixture does not contain skin which really ups the fat in the meat.
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