This recipe originally came from a newsletter subscriber. I've made a few changes, including
modifying it for the slow cooker. You can also use browned ground turkey.
2 tablespoons (28 ml) oil
1 cup (160 g) chopped onion
1 cup (150 g) cubed red bell pepper
1 teaspoon minced garlic
2 jalapeno peppers, seeded and chopped
2 cups (360 g) no-salt-added diced tomatoes
2 tablespoons (15 g) chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon marjoram
1/4 teaspoon red pepper flakes
1/4 teaspoon cinnamon
1 cup (172 g) black beans, cooked or canned without salt
2 cups (240 g) cubed cooked turkey
113 CUp (5 g) coarsely chopped fresh cilantro
4 teaspoons (19 g) shredded Cheddar
Heat oil in a 3-quart (2.8 L) saucepan over medium-high heat and saute onion, red bell pepper,
garlic, and jalapenos until tender-crisp. Combine sauteed vegetables and all other ingredients
except turkey, cilantro, and cheese in a slow cooker. Cook on low heat for 3 to 4 hours and then
add turkey and cilantro and cook for another 1 to 2 hours. To serve, ladle into bowls and top with
cheese.
Yield: 4 servings
Per serving: 269 9 water; 311 calories (35% from fat, 35% from protein, 31 % from carb); 28 9 protein;
12 9 total fat; 3 9 saturated fat; 3 9 monounsaturated fat; 5 9 polyunsaturated fat; 24 9 carb; 8 9 fiber; 7 9
sugar; 289 mg phosphorus; 124 mg calcium; 5 mg iron; 129 mg sodium; 859 mg potassium; 2813 IU
vitamin A; 7 mg ATE vitamin E; 70 mg vitamin C; 57 mg cholesterol
Tags:
chicken