1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon garlic salt
1/2 teaspoon black pepper, divided
1 lb skinless boneless turkey breast, cut in 1-inch chunks
1 medium garlic clove, minced
1 medium onion, chopped
14 1/2 ounces fire-roasted diced tomatoes with green chilies, undrained
15 ounces canned black beans, drained and rinsed
2 cups canned chicken broth
1/2 teaspoon table salt
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, minced


Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon of black pepper in a medium bowl. Add turkey and toss to coat; set aside for 15 minutes. Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 teaspoon of pepper; stir. Cover and cook on LOW setting for 6 to 7 hours. Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.

Yields about 1 1/2 cups per serving.