Categories: Main Dish, Slow Cooker, Stew, Turkey

Ingredients

• 1 yellow onion, chopped
• 3 garlic cloves, chopped
• 1 sweet potato, peeled and chopped
• 3 red potatoes, peeled and chopped
• 1 acorn squash, peeled and chopped
• 1 lb ground turkey or 1 lb ground chicken
• 1 (15 ounce) can kidney beans, rinsed
• 1 (10 ounce) can Rotel Tomatoes
• 4 cups chicken broth
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• kosher salt
• black pepper

Directions

1. Use a 6-quart slow cooker; peel and chop all of the vegetables; add to the cooker.

2. Break up the ground meat and add (no need to brown in a skillet if using ground turkey or chicken).
3. Add in the kidney beans and the Rotel tomatoes w/ juices; pour in the broth and seasonings; stir well.
4. It may look like there isn’t enough liquid, but more will be made from the vegetables and meat.
5. Cover and cook on low for 7-9 hours.

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