1 lb. turkey breast tenderloin, cut into 1-inch pieces

1 28-oz. can diced tomatoes

1 15-oz. can black beans, rinsed and drained

1 8-oz. can tomato sauce

1 C. peeled, seeded and cubed butternut squash or pumpkin

1 medium onion, chopped

1/2 C. chicken broth

1/2 C. frozen whole kernel corn

1/2 C. dried cranberries

1 fresh jalapeño pepper, seeded and finely chopped

1 T. chili powder

1 clove garlic, minced

Chicken broth

2 C. shredded fresh spinach

4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 C.)

 

In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 C. chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.  Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese.

 

Servings: 6

Calories:

Fat:

Fiber: