Turkey Chili with Black Beans

Ingredients

2 lbs. Ground Turkey

1 can of Black Beans drained (8oz)

1 can of Diced Tomatoes drained (8oz)

1 can of green chili's (4oz)

1 large Onion

2 Tablespoon Chili Powder

1 Tablespoon Cumin

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Tteaspoon Cayenne Pepper

Toppings

You can use any combination of the following or anything else your heart desires.

Diced Tomatoes

Diced Onions

Cilatro

Sour Cream

Shredded Cheddar Cheese

Avocado

Hot Sauce

Corn Chips

Instructions

Add all ingredients to the slow cooker.

Cook on low for 8 hours or high for 4 hours.

Top chili with your favorite toppings.

As you can see, I like mine with lots of avocado.

Comments

Sweet Potato and Carnitas Hash with Salsa Verde

Ingredients 1 Cup of Leftover Carnitas 1 Large Sweet Potato Diced 1/4 of White Onion 1/2 Roma Tomato 4 Large Eggs 1/2 Cup of salsa verde Salt and Pepper Cilantro for garnish Instructions Preheat oven to 400 degrees. Heat up a cast iron skillet on medium heat. Add the leftover carnitas to the preheated skillet. After crisping the pork, remove from the pan. Add diced sweet potato. Cook for approximately 10 min. While that is cooking, in another pan crack 4 eggs. Add salt and pepper. Leave the eggs sunny side up, they will finish cooking in the oven. After the sweet potatoes have cooked for 10 min, add the carnitas meat back to the skillet. Add onions, tomatoes, salsa verde and eggs on top. Bake for 10 min. Remove from oven and garnish with cilantro.

Guacamole

Ingredients 1-2 Avocados 1 Teaspoon Granulated Garlic 1 Teaspoon Onion Powder Salt and Pepper Tortilla chips Instructions Cut avocado in half lengthwise. Remove pit. Mash avocado in a bowl and add the garlic, onion, and salt and pepper. Serve with tortilla chips. Sure you could get all fancy and add onions, tomatoes, cilantro, and lime but this version my family begs me to make at every family function and I've never had leftovers.

Cass' Kitchen

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