Ingredients
Scale
- 2 lbs Ground Turkey (93% lean)
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 1 can (14.5 oz) Fire Roasted Diced Tomatoes
- 1 bag (12 oz) Frozen Sweet Corn
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 1 cup Chicken Broth (or water)
- 1 jar (16 oz) Mild or Medium Salsa
- Optional: Shredded cheese, sour cream, or cilantro for topping
Instructions
- Lightly grease the inside of your slow cooker with non-stick cooking spray or use a crockpot liner for the easiest cleanup imaginable. Open all your cans and the package of ground turkey. Place the raw ground turkey directly into the bottom of the slow cooker. Use a wooden spoon to break it into large chunks, but do not worry about browning it on the stove first.
- Pour the drained black beans, diced tomatoes (with their juice), frozen corn, and the entire jar of salsa over the turkey. Sprinkle the taco seasoning evenly across the top and pour in the chicken broth to provide moisture. Give everything a very quick stir to distribute the spices. Cover the slow cooker with its lid and set the temperature to Low. Cook for 6 to 7 hours, or on High for 3 to 4 hours. Once the time is up, use a spoon to break any remaining large turkey chunks into a uniform crumble.
- Ladle the hot turkey mixture into deep bowls. This dish works perfectly as a thick chili, but you can also serve it over white rice or inside warm tortillas to stretch the meal even further for a larger crowd. Top each serving with a sprinkle of shredded cheese and a dollop of sour cream if desired. Serve immediately while hot and enjoy the fact that you have zero greasy pans to scrub in the sink.
- Cook Time: 7 hours 5 minutes