Ingredients
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1 lb turkey breast tenderloin, cut into 1-inch pieces
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1 (28 ounce) can diced tomatoes
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1 (15 ounce) can black beans, rinsed and drained
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1 (8 ounce) can tomato sauce
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1 cup peeled seeded and cubed butternut squash or 1 cup pumpkin
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1 medium onion, chopped
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1/2 cup chicken broth
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1/2 cup frozen whole kernel corn
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1/2 cup dried cranberries
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1 fresh jalapeno pepper, seeded and finely chopped
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1 tablespoon chili powder
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2 cups shredded fresh spinach
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1 garlic clove, minced
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4 ounces jalapeno monterey jack pepper cheese, shredded (1 cup)
Instructions
- 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.