This is slow cooker recipe.

Prep 25 minutes Cook 10 hours on low or 5 hours on high

Ingredients:

1 lb. Turkey breast tenderloin, cut in 1-inch pieces

1 28-oz. can diced tomatoes

1 15-oz. can black beans, rinsed and drained

1 8-oz. can tomato sauce

1 cup peeled, seeded, and cubed butternut squash or pumpkin

1 medium onion, chopped

1/2 cup chicken broth

1/2 cup frozen whole kernel corn

1/2 cup dried cranberries

1 fresh jalapeno pepper, seeded and finely chopped

1  Tbsp. chili powder

1 clove garlic, minced

2 cups shredded fresh spinach

4 oz. Monterey Jack cheese with jalapeno peppers, shredded (1 cup) Optional if dairy intolerant

Preparation

1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeno 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 serving with cheese.