Serves 6, generously.
2 tsp olive oil (or vegetable oil)
1.25 lb ground turkey (I use 93% fat-free)
1 onion, diced
2 cloves garlic, sliced
1 10-oz can Ro*Tel
4-oz can chopped green chiles
8 oz butternut squash, peeled and cut into 1-inch dice
1 Tbsp ground cumin
2 Tbsp chili powder (I like Penzeys Chili 3000)
1 chipotle pepper in adobo, chopped
1 cup canned chopped tomato
29-oz can black beans, rinsed and drained
2 cups cooked brown rice
Optional toppings: sliced avocado, grated Cheddar or Monterey Jack cheese, fresh cilantro leaves
In a large frying pan, heat the oil. Add the turkey, breaking it up with a wooden spoon, and cook until the meat is no longer pink. Transfer the turkey to a 5- or 6-quart slow cooker.
Add the onion, garlic, Ro*Tel, green chiles, squash, cumin, chili powder, chipotle pepper and chopped tomato. Mix well. Cover, and cook on LOW for 3 hours.
Stir in the black beans, and cook for 1-3/4 hours.
Then, stir in the cooked rice, and cook for 15 minutes more.
Serve hot, garnished with your choice of avocado, grated cheese or cilantro (or all three). Or, let cool completely and freeze in air-tight containers.