Ingredients
| 1 lb. | turkey breast, cut into 3/4 inch cubes | | 1 | sm. green bell pepper, finely chopped | | 1 | sm. onion, minced | | 1 clove | garlic, minced | | 1 tbsp. | brown sugar | | 1 tbsp. | chili powder | | 2 tbsp. | cornmeal | | 3 tbsp. | unsweetened cocoa powder | | 1 tsp. | ground cumin | | 1 tsp. | dried oregano leaves, crushed | | 1/2 tsp. | salt | | 1/4 tsp. | ground cinnamon | | 1/8 tsp. | ground red pepper | | 1 can (8 oz.) | tomato sauce | | 1-1/2 cup | water | | 1-1/2 tbsp. | smooth peanut butter | | 3 cups | hot cooked rice | | 1/4 cup | chopped fresh cilantro |
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Instructions
Combine turkey, bell pepper, onion, and garlic in a 3 1/2 quart slow cooker. In a small bowl, mix brown sugar, chili powder, cornmeal, cocoa powder, cumin, oregano, salt, cinnamon, and red pepper. Stir into turkey mixture. Whisk tomato sauce with water and peanut butter; pour over turkey mixture, mixing well. Cover and cook on LOW 4 to 5 hours. Serves 4.
Serve over hot cooked rice. Sprinkle with cilantro.
Healthy Crockery Cookery Mable Hoffman
Author's Comments
The cocoa in this dish imparts a richness and mysterious nuance. Peanut butter replaces the usual ground nuts.
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