Core Recipe Servings | 6 Preparation Time | 30 min Cooking Time | 420 min Level of Difficulty | Easy
soups | Scotch bonnet, one of the hottest chiles available, is often used in jerk dishes. If you’re up to the flavor challenge, try adding one to this dish but make sure to substitute plain, diced tomatoes for the ones with chiles.
1/4 tsp ground allspice 1/4 tsp cayenne pepper 1/2 tsp ground ginger 1/2 tsp garlic salt 1/2 tsp black pepper, divided 1 pound boneless, skinless turkey breast, cut in 1-inch chunks 1 medium garlic clove(s), minced 1 medium onion(s), chopped 14 1/2 oz canned diced tomatoes, fire-roasted with green chilies, undrained 15 oz canned black beans, drained and rinsed 2 cup canned chicken broth 1/2 tsp table salt 1 Tbsp fresh lime juice 2 Tbsp cilantro, fresh, minced
Instructions
1. Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon of black pepper in a medium bowl. Add turkey and toss to coat; set aside for 15 minutes. 2. Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 teaspoon of pepper; stir. Cover and cook on LOW setting for 6 to 7 hours. Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
