Ingredients
1 teaspoon coconut oil (or olive oil)
1 pound Jennie-O Lean Ground Turkey
1 onion, diced
1 green pepper, diced
1 jalapeno, seeded and minced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups diced butternut squash
2 cups low-sodium chicken broth
1 – 2 tablespoons masa harina
shredded cheese and green onions, for serving
Instructions
- Heat olive oil over medium-high heat. Add Jennie-O Lean Ground Turkey and cook, breaking it up, until no pink remains. Transfer to slow cooker.
- Add onion, green pepper, jalapeno, garlic, black beans, tomatoes, chili powder, cumin, salt, pepper, butternut squash, and chicken broth to slow cooker; stir to combine. Cook on low 8 hours or high for 4 hours. 30 minutes before serving, stir in 1 tablespoon of masa harina. If after 30 minutes, it still needs to be thicker, stir in the other tablespoon.
- Serve with shredded cheese and green onions, if desired.
