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Makes about 4 1/2 qt.
Ingredients
1 1/4 pounds ground turkey
2 tablespoons olive oil
2 tablespoons tomato paste
1 can or bottle (12 fl.oz) Mexican beer
1 cup dried pinto beans
1 1/2 tablespoons chopped canned chipotle peppers in adobo sauce (more or less to taste)
1/2 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
2 medium-size green bell peppers, coarsely chopped
1 (8-oz.) package dried lima beans
l large onion, coarsely chopped
5 cups reduced sodium chicken stock
2 1/2 cups 1/2-inch peeled sweet potato cubes
Garnishes: green onions, cilantro, Monterey Jack or cheddar cheese, peppers, sour cream or cornbread croutons
Directions
1. Season turkey with kosher salt and freshly ground black pepper. Sauté turkey in hot oil in a large skillet over medium-high heat 4 minutes or until browned. Transfer mixture to a 6-qt. slow cooker.
2. Add tomato paste to skillet, and cook, stirring often, 30 seconds. Add beer, and bring to a boil, stirring to loosen browned bits from bottom of skillet. Boil 3- 5 minutes; stir into turkey mixture. Add beans and next 8 ingredients; stir in stock. Cover and cook on HIGH 7 hours. Stir in sweet potatoes; cover and cook on HIGH 1 hour or until potatoes are tender.
Top and serve with green onions, cilantro, Monterey Jack or cheddar cheese, sliced peppers, sour cream or cornbread croutons.
For Cornbread Croutons:
Using a box of Jiffy corn muffin mix, follow directions on box for mixing and baking, and bake in a 9 x 9 pan 15 – 20 minutes or until done. Allow cornbread to cool and cut into 1 inch squares. Place squares on a baking sheet in a 350 degree oven for 7 – 8 minutes or until toasted and brown.