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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation. - Teresa King, Chambersburg, Pennsylvania Ingredients:
1 pound ground turkey or beef |
1 medium onion, chopped |
1 garlic clove, minced |
2 cans (8 ounces each) tomato sauce |
2 cans (16 ounces each) kidney beans, rinsed and drained, optional |
1 package (10 ounces) frozen corn |
1 cup shredded carrots |
1 cup chopped green pepper |
1 cup chopped sweet red pepper |
1 cup chopped fresh tomato |
1 tablespoon chili powder |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
shredded cheddar cheese, sour cream and tortilla chips, optional |
Directions:
1. In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired. Yield: 8-10 servings (about 2-1/2 quarts).
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