Here’s another awesome crock pot meal for you. This one is full of great flavors and gluten-free ingredients. You can easily adjust the heat to your liking and even swap out the meat with black beans for a vegetarian meal.
1 lb. ground turkey (or 15 oz. can black beans)
1 onion, diced
4 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
1 1/2 cups butternut squash, peeled and diced
2 large white or gold potatoes, peeled and diced
3 medium carrots, peeled and chopped
1 cup roasted green chiles, chopped*
1 quart (4 cups) chicken or vegan broth
sea salt & pepper, to taste
1 lime, juiced
2-3 T fresh cilantro, chopped
1 -2 tsp organic sugar, as needed to balance the spice
1. Brown the meat in a skillet. Put the cooked meat (or beans) into the crock pot and combine with the onions, garlic, cumin, chili powder, squash, potato, carrots (I used bagged matchsticks), green chiles (*I used 1 large jalapeno), salt & pepper, and the broth. Set on low and cook for 7 or 8 hours. Stir occasionally.
2. About 20 or 30 minutes before serving, add the lime juice, cilantro, and sugar. Taste and adjust seasonings as needed. You may also need to add a bit more of broth. Heat through.