Zesty Slow Cooker Sloppy Joes
1 pound 98% lean ground turkey breast
3 tablespoons Mazola corn oil
3 cloves garlic, minced
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup finely chopped or shredded carrots
1 cup sliced white button mushrooms
1 cup corn kernels, froze
2 cans (15 ounces each) no-salt added tomato sauce
2 tablespoons no-salt added tomato paste
1 teaspoon ground cumin
1 teaspoon mustard powder
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
Freshly ground black pepper
1/2 to 1 chipotle pepper in adobo sauce
1 can (15 ounces) black beans, rinsed and drained
Heat a large skillet over medium heat. Add Mazola corn oil and turn the pan to coat. Add garlic, onion, green bell pepper, carrots, mushrooms and corn. Sauté vegetables for 5 minutes until they are slightly tender and the onions become translucent. Remove from heat and set aside.
In a large bowl, combine tomato sauce, paste, cumin, mustard, vinegar, molasses and Worcestershire sauce, pepper and chipotle pepper. Stir to combine. Set the desired slow cooker time, 4 to 8 hours.
Add ground turkey to slow cooker and break into small pieces with a spatula. Add sautéed vegetables, tomato sauce mixture and black beans to slow cooker. Stir to combine.
Cover with lid and allow to cook thoroughly. When done, stir well and scoop a 1/2 cup portion on whole-wheat buns.
Makes 12 servings of 1/2 cup each.
Recipe from Mazola.com