Cook fresh or freeze to cook later. Serve with shredded cheese and chips!
Ingredients
454 gm
Ground turkey, extra lean
(ground)
2 can(s) (15oz)
Tomato sauce, canned
(28oz can)
2 can (15oz)
Black beans, canned
(drained and rinsed)
1 can(s) (14oz)
Diced tomatoes, canned
(petite diced; undrained)
1 2/3 cup
Corn
(frozen; (half of a one pound bag))
1 tsp
Garlic
(2 cloves minced)
1 tbsp
Paprika
1 tbsp
Chili powder
2 tsp
Cumin
(ground)
1 1/2 tsp
Oregano, dried
(ground)
1/4 tsp
Red pepper flakes
(crushed)
Instructions
Add all ingredients to your slow cooker.
Cover and cook on low 6-8 hours.
Break apart turkey and stir.
TO FREEZE AND COOK LATER
Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
Add all ingredients to freezer bag, seal, and freeze up to three months.
Thaw.
Cook on “low” setting in slow cooker for 6-8 hours.
