Ingredients
Scale
- 2 lbs Lean ground turkey (or turkey breast)
- 2 cans (15 oz each) Black beans, drained and rinsed
- 1 can (28 oz) Diced tomatoes with green chilies
- 1 large Onion, diced (pre-cut to save time)
- 2 cups Low-sodium turkey or chicken broth
- 2 tablespoons Chili powder
- 1 tablespoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- Optional: Fresh cilantro and lime wedges for garnish
Instructions
- Step 1: Assembly and Seasoning
Place the raw ground turkey directly into the bottom of your crockpot. If you are using a turkey breast, place it in whole. Add the drained black beans, diced tomatoes (with their juices), and the diced onions on top of the meat. Sprinkle the chili powder, cumin, garlic powder, salt, and pepper over the mixture. Pour the turkey broth over everything to ensure there is enough moisture for the slow-cooking process. Do not worry about browning the meat beforehand; the crockpot will cook it perfectly. - Step 2: Slow Cooking
Cover the crockpot with its lid. Set the temperature to “Low” and cook for 6 to 8 hours. If you are in a hurry, you can set it to “High” and cook for 3 to 4 hours. Avoid lifting the lid during the cooking process, as this releases steam and increases the cooking time. The turkey will naturally release its own juices, blending with the spices and broth to create a rich, savory base. - Step 3: Finishing and Serving
Once the cook time is complete, use a wooden spoon or a spatula to break the ground turkey into smaller crumbles. If you used turkey breast, remove it briefly to shred with two forks before adding it back into the pot. Stir everything together so the beans and spices are evenly distributed. Ladle the mixture into bowls. Garnish with fresh cilantro or a squeeze of lime juice if desired. Serve as a stew, over cauliflower rice for a low-carb option, or with a side of cornbread for the crowd.
- Cook Time: 6 hours 5 minutes