New World Chili

This is a great soup, full of unexpected flavors.  It is also very convenient, because you can put it in your crock pot and forget about it until you're ready to eat.  The ingredients lend this dish more toward serving in the fall, but it's delicious any time of year.  Pair it with cornbread, hot out of the oven, and you are on your way to a whole new world of yumminess!!

Ingredients:
1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28 oz. can diced tomatoes
1 15 oz. can black beans, rinsed and drained
1 8 oz. can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken broth
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeno pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
   chicken broth
2 cups baby spinach
4 oz. Monterey Jack cheese with jalapeno peppers, shredded (1 cup)

Directions:
In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeno pepper, chili powder, and garlic.  Cover and cook on low-heat setting for 10-12 hours or on high-setting for 5-6 hours.  If desired, stir in additional broth to reach desired consistency.  Stir in spinach just before serving.  Sprinkle each serving with cheese.