- 1 lb Ground Turkey (you could also sub beef, venison, chicken, etc.)
- 1 1/2 cups Small Red Beans (Dry)
- 2 cups Spinach leaves - Raw
- 2 cup Carrots, grated
- 1 medium Onion, cut into chunks
- 1 cup red bell peppers, cut into chunks
- 2 cans Red Gold - Chili Ready Diced Tomatoes
- 1/2 cup Ketchup
- 3 teaspoons Jalapeno Hot Sauce
- 2 tablespoons Chili Powder
- 1 tablespoon Paprika
- 1 tablespoon Cumin
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 tablespoon Oregano, dried
- 3 cloves Garlic
- salt and pepper to taste
Directions
- Rinse and cook beans (never cooked your own, here are some cooking instructions / tips).
- while beans are simmering, throw all the ingredients (except the meat and beans) in a food processor or blender and puree. Then pour them into a 6 quart slow cooker on low. (You may need to process/blend in a few batches as it may be too much liquid for just one.)
- Brown turkey with salt and pepper; drain and add meat to the slow cooker.
- Once the beans are cooked, toss them into the food processor or blender and pulse till they are small crumbles in size (you can also leave some whole for texture; add to slow cooker.
- Let everything simmer for 3-6 hours.
- Then enjoy!
If you like a meatier sauce, by all means, add more meat. I may add another half a pound next time I make this.
1 serving = 1/4 cup of sauce (36 calories)
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