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Ingredients
| pork tenderloin: 1 lb |
| canned red tomatoes: 28 oz |
| black beans: 15 oz |
| tomato sauce: 8 oz |
| canned pumpkin: 1 cup |
| onions: 1 |
| chicken broth: 1/2 cup |
| frozen sweet yellow corn kernels: 1/2 cup |
| cranberries (chopped): 1/2 cup |
| jalapeno peppers: 1 whole pepper |
| chili powder: 1 Tbl |
| garlic: 1 clove |
| spinach: 2 cups |
| monterey jack cheese: 4 oz |
New World Chili
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
500 min -
Servings
6 serving(s)
Tags
1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.