Crockpot Tijuana Turkey

by olga

Servings: 4 servings

INGREDIENTS

1 pound turkey breast, cut into 3/4 inch cubes
1 small green bell pepper, finely chopped
1 small onion, minced
1 clove garlic, minced
1 tablespoon brown sugar
1 tablespoon chili powder
2 tablespoons cornmeal
3 tablespoons unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (8-oz.) can tomato sauce
1 1/2 cups water
1 1/2 tablespoons smooth peanut butter
3 cups hot cooked rice
1/4 cup chopped fresh cilantro

INSTRUCTIONS

Combine turkey, bell pepper, onion, and garlic in a 3 1/2 quart slow cooker. In a small bowl, mix brown sugar, chili powder, cornmeal, cocoa powder, cumin, oregano, salt, cinnamon, and red pepper. Stir into turkey mixture. Whisk tomato sauce with water and peanut butter; pour over turkey mixture, mixing well. Cover and cook on LOW 4 to 5 hours. Serves 4.

Serve over hot cooked rice. Sprinkle with cilantro.

Healthy Crockery Cookery Mable Hoffman

CHEF COMMENTS

The cocoa in this dish imparts a richness and mysterious nuance. Peanut butter replaces the usual ground nuts.

Tagged: mexican, turkey add tags

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