from Taste of Home Casseroles, Slow Cooker & Soups Cookbook
1 pound lean ground turkey
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green pepper (I used frozen peppers)
1 can (28 oz) diced tomatoes, drained
1 can (16 oz) meatless spaghetti sauce
1 can (15-1/2 oz) hot chili beans (I used regular)
1-1/2 cups water
1/2 cup frozen corn (I skipped this)
2 Tablespoons chili powder
1 Tablespoon ground cumin
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
In a large nonstick skillet cook the turkey, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are tender. Drain; transfer to a 5-quart slow cooker. Add the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on high for 1 hour.
Reduce heat to low; cook for 5-6 hours. Add kidney and pinto beans; cook 30 minutes longer.
Happily submitted to Family Friendly Fridays over at Mommie Cooks! (Julie's so hilarious.. she's already started her Gingerbread House!)
"The Boy Who Liked Puppets"
by Carolyn Sherwin Bailey
Illustrated by Ruth van Tellingen
1954 Spencer Press, Inc.