4 Hours 45 Minutes
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
cup diced onion
cup diced yellow squash
cup diced zucchini
medium green bell pepper, diced
cup shredded carrots
tablespoons HERB-OX® Beef Bouillon Granules
tablespoon dried Italian seasoning
(15-ounce) can pinto beans, drained and rinsed
(15-ounce) can kidney beans, rinsed and drained
Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
Place tenderloins in hot skillet. Brown on both sides. Add ⅓ cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add onion, squash, zucchini, bell pepper and carrots; cook 5 minutes or until onions are tender.
Place the turkey and vegetables in slow cooker. Add water, bouillon granules, Italian seasoning and beans.
Cover and heat on low heat setting 4 hours.