This is a colorful and energizing “goulash” that brings a bite of summer to whatever time of year you make it.
Makes 6 servings.
1 lb lean ground turkey
1 tablespoon olive oil
1 small white onion, diced
2 red peppers, ribs and seeds removed, diced
2 10-oz bags frozen corn kernels (with no sauces)
1/2 cup loosely packed basil leaves, coarsely chopped
1/2 cup low-sodium chicken broth
Non-stick cooking spray
1. Coat the inside of the slow cooker with non-stick cooking spray. Place the ground turkey on the bottom of the slow cooker.
2. In a skillet over medium-high heat, add the oil and cook the onion and red peppers, stirring frequently, for about 3 minutes until onion is translucent and peppers are just softening. Add this mixture to the slow cooker.
3. Pour the frozen corn kernels over everything, add the chopped basil, and top with the chicken broth.
4. Cover and cook on Low for 5 to 6 hours or on High for 3 to 4 hours or until meat is cooked through and vegetables are soft.
5. When cooked, break up meat at the bottom of the cooker with a large fork so it separates in chunks. Stir and serve.