Crockpot Tijuana Turkey



4 servings



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


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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