Great for cold winter nights with a base of rice or macaroni and cheese. Top with shredded cheese if you need that little "kick" for the kids.

Ingredients

1	oz. bacon grease
1	med. onion, chopped
3	oz. green pepper, chopped
1	lb. ground lean turkey
8	oz. frozen corn
43 1/2	oz. (3 cans)
15 1/2	oz. , drained and rinsed (1 can)
2	tbsp. chili powder
3/4	tsp. salt
1	beef bouillon cube
1/10	oz. bay leaf

Directions

1. Brown the turkey, onion, and green pepper in the bacon grease.
   
   
2. While that is cooking, combine diced tomatoes, kidney beans, corn, chili powder, salt, bouillon cube, and 1/2 bay leaf in the Crock-Pot.
   
   
3. Add the meat mixture to the Crock-Pot when browned and the onions are tender (not crisp).
   
   
4. Cook on Low 8-10 hours.
   
   
5. If too thin when ready to serve, thicken as desired with a mixture of water and corn starch or cook on High as necessary. Remove the bay leaf before serving.
   
   

Categories

Tomatoes, Main Dish, American, Mexican, Slow Cook

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat High in dietary fiber High in vitamin A High in vitamin C

Bad points High in sodium