Ingredients
Scale
- 2 lbs Lean Ground Turkey
- 2 cans (15 oz each) Kidney Beans, drained and rinsed
- 1 jar (24 oz) Chunky Mild or Medium Salsa
- 1 can (15 oz) Tomato Sauce
- 1 bag (12 oz) Frozen Pepper and Onion Mix
- 2 tablespoons Chili Powder
- 1 tablespoon Cumin
- 1 teaspoon Garlic Powder
- 1/2 cup Beef or Vegetable Broth (optional for thinner consistency)
- Salt and Pepper to taste
Instructions
- Open your slow cooker and place the raw ground turkey at the bottom. Break it up slightly with a wooden spoon. Pour in the frozen pepper and onion mix directly from the bag. Add the kidney beans, salsa, tomato sauce, and all the dry seasonings. If you prefer a soupier consistency, pour in the broth now. Do not worry about browning the meat beforehand; the slow cooker handles everything.
- Place the lid firmly on the crockpot. Set the temperature to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. About halfway through the cooking process, use a spoon to break the turkey into smaller crumbles to ensure even heat distribution. The juices from the salsa and frozen vegetables will create a rich, savory sauce as the turkey cooks through.
- Once the timer goes off, give the mixture one final stir. Taste and add salt or pepper if needed. Ladle the hot turkey mixture into bowls or serve it over brown rice or baked potatoes for extra heartiness. Set out a few affordable garnishes like shredded cheese or a dollop of Greek yogurt so guests can customize their own bowls.
- Cook Time: 6 hours 5 minutes