1 pound ground turkey
1/2 cup coarsely chopped onion
2 cans (14.5 ounces each) diced tomatoes with juice
1 can (16 ounces) pinto beans, drained, rinsed
1/2 cup salsa, your favorite
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
salt and pepper to taste
1/2 cup shredded Cheddar or Mexican blend cheese
1 to 2 tablespoons sliced black olives
In a large skillet over medium heat, brown ground turkey & onion.
Drain off excess fat. Transfer browned mixture to the crockpot with
tomatoes, beans, salsa, chili powder, & cumin.
Stir gently to blend ingredients. Cover & cook on LOW setting for 5 to 6 hours.
Taste & season with salt & pepper.
Serve with a dollop of sour cream & a little shredded cheese &
black olive slices.
Use ground beef in place of the turkey,
or add a small amount of beef bouillon granules
if you'd like a beef flavor.