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Categories:
tomato sauce black beans pinto beans kidney beans olive oil white onion garlic red pepper ground turkey salt mix cumin oregano tomato paste chicken broth brown rice flour
Viewed: 25 - Published at: 9 years agoIngredients
- 1 jar (25 Oz. Size) Tomato Sauce
- 1 can (15 Oz. Size) Black Beans, Rinsed
- 1 can (15 Oz. Size) Pinto Beans, Rinsed
- 1 can (15 Oz. Size) Kidney Beans, Rinsed
- 1 Tablespoon Olive Oil
- 1 Medium White Onion, Chopped
- 4 cloves Garlic, Minced
- 1 Red Pepper, Chopped
- 1 pound Lean Ground Turkey
- 1-1/2 teaspoon Sea Salt
- 1 package (1 1/4 Oz. Size) Chili Seasoning Mix
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 Tablespoon Tomato Paste
- 2 cups Chicken Broth
- 1 Tablespoon Brown Rice Flour
Method
- Add tomato sauce and beans to the crock pot or slow cooker and stir to combine. Cover and turn on high.
- In a large skillet, heat the olive oil. Add onion, garlic and red pepper and cook until soft and fragrant, 3-5 minutes. Add ground turkey and cook until no longer pink, about 10 minutes. Be sure to stir and break the turkey into little chunks. Add salt and spices and mix to combine, 2 minutes. Add tomato paste, chicken broth and brown rice flour to create a thick and flavorful sauce.
- Add contents of the skillet into the slow cooker and mix. Cover tightly and cook on high for 2 to 2 1/2 hours.
- Serve with corn bread, shredded cheese, sour cream and fresh parsley or cilantro.
