I made this yesterday at the studio – it served about 10 people. It was gone by the end of the day! I started preparing shortly before noon and served it at 1:30. Then people just kept coming back for more throughout the afternoon! It definitely was a hit!
Benefits: This dish is filled with Iron, Vitamin C, Tryptophan, fiber and protein
Preparation time: Less than 15 minutes – then slow cook for 1.5 to 6 hours – can cook on high until heated through – but the longer it cooks, the better it is!
3 pounds ground turkey
3 15 oz cans of diced tomatoes – the fire roasted with garlic are the ones I love
1 15 oz can of white beans – drained
1 15 oz can of cannoli beans – drained
1 15 oz can of garbanzo beans – drained
1-1/2 cups fresh pico de gallo (I get mine at Smart & Final)
Approximately 1 tablespoon butter, margarine or oil
1 tablespoon Worchestshire sauce
At least 1 – 2 teaspoons each of garlic powder, pepper, onion powder and your favorite packaged chili seasoning to taste. I use Carol Shelby’s Chili seasoning or even Lawry’s Chili seasoning. If I don’t have on hand, try using bottled taco sauce to add a kick. I always have a bottle of Taco Bell Taco sauce on hand.
Garnish with shredded cheese.
I also used about two teaspoons of my son’s Beef rub (which will be available for sale in 1 week)!
The mixture felt a little to thick for my taste so I added less than a cup of V-8 juice. It cooked away but it was very juicy when I first served it – like a thick soup.
Note: Pico de gallo is a combination of diced tomatoes, onions, jalepenos and cilantro. I used it in a lot of things – even in scrambled eggs! And it sure saves time – everything is chopped!
Over medium heat – melt butter or heat oil – add Worchestshire sauce, pico de gallo, and ground turkey and seasonings. Saute until browned.
While turkey is browning, put all of the canned ingredients into large crock pot – mix well.
Add browned turkey – fold in. Turn on your crock pot – and go shopping! When you come home you will have a hearty, yummy dish, ready to eat. Serve with a salad and your favorite dressing.
Here is a little handy hint: For a salad dressing and even to put on chili – I used the rest of the container of pico de gallo mixed with about a cup and a half of sour cream. I added a little salt, and about ½ teaspoon of each of the seasonings listed above, with the exception of my beef rub. Just mix and season to taste.
Also, I discovered Doritos Avocado chips – caution – they are totally addictive – so be careful! The sour cream mixture made a great dip too!
So easy – so tasty! Enjoy!