Makes: 6 servings
Time: 10 Hours
It’s so mount-watering!
1 tsp vegetable oil
6 slices bacon chopped
1 onion finely chopped
1 lb lean ground turkey
10 mushrooms sliced
2 celery stalks finely chopped
1 large tomato chopped
1/2 green bell pepper finely chopped
1/2 red bell pepper finely chopped
1 can sodium-reduced condensed tomato soup
1 can baked beans in tomato sauce
2 cups mixed beans drained and rinsed
1 cup carrots chopped
2 tbsp pure maple syrup
1 tbsp chili powder
1 tbsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1 cup frozen corn kernels thawed
In a large skillet, heat oil over medium-high heat. Add bacon and cook, stirring, for 3 to 5 minutes or until slightly crisp. Drain all but 1 tbsp (15 mL) fat from pan. (Discard drained fat.)
Add onion and sauté for 3 to 5 minutes or until tender and translucent. Add turkey and cook, breaking up with the back of a wooden spoon, for 5 to 7 minutes or until no longer pink inside. Transfer to slow cooker stoneware.
Stir in mushrooms, celery, tomato, green pepper, red pepper, soup, baked beans in tomato sauce, mixed beans, carrots, maple syrup, chili powder, cumin, salt, pepper and cayenne.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until bubbling. Stir in corn and cook for 20 minutes.
Source: Reader’s Digest Magazines
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