We tried this slow-cooker recipe last week and it was outstanding. It has a long list of ingredients, but since it is a prize-winning recipe, I went ahead and made it, and I'm glad I did!
- 1 lb turkey breast tenderloin, cut into 1-inch pieces
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8 ounce) can tomato sauce
- 1 cup peeled seeded and cubed butternut squash or 1 cup pumpkin
- 1 medium onion, chopped
- 1⁄2 cup chicken broth
- 1⁄2 cup frozen whole kernel corn
- 1⁄2 cup dried cranberries
- 1 fresh jalapeno pepper, seeded and finely chopped
- 1 tablespoon chili powder
- 1 garlic clove, minced
- 2 cups shredded fresh spinach
- 4 ounces jalapeno monterey jack pepper cheese, shredded (1 cup)
- In a 5-quart slow cooker, combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, 12/cup of the chicken broth, corn, cranberries, jalapeno pepper, chili powder and garlic.
- Cover and cook on low-heat setting for 10-12 hours, or on high-heat setting for 5-6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese.
This was delicious! I used a gold nugget squash and ground turkey because I happened to have them already. Definitely had a very fresh and delicate taste. This may become my go-to chili.
What a fabulous twist on chili! While there are a lot of ingredients, few of them require much chopping or preparation so it came together fairly quickly. The turkey pieces became so tender in the slow cooker, and I just loved the butternut squash in it. Can't wait to make this again.
Fresh tasting! For an even faster version... use leftover cooked chicken or turkey and it can all simmer on the stove for an hour or so... smells great! Quick and easy!