Mexican Meatball Stew

Cinco de Mayo is almost here and it time we embrace the Mexican culture by trying some of their famous dishes!! I've never tried to make this type of stew but it looked delicious and it was healthy!  So why not give it a shot? :)
Ingredients:
1 lb Ground Turkey
1/4 cup Oats
1/4 cup Onion
1 tablespoon Parmesan Cheese
1/4 teaspoon Black Pepper
1/4 teaspoon Thyme
1/4 teaspoon Oregano
1 Garlic Clove
15 oz can Black Beans
14 oz can Fat Free Chicken Broth
1 quart Stewed Tomatoes
10 oz Frozen Corn
1 teaspoon Garlic Powder

In a medium sized mixing bowl stir together the turkey, oats, onion, cheese, pepper, thyme, oregano and garlic.

Form this into inch sized balls and place them into a sprayed frying pan.

While these are browning you can rinse and drain the black beans.

Then stir the tomatoes, beans, corn, broth and garlic together in the slow cooker.

I cooked the meatballs until they were lightly browned on the outside.  I didn't worry about them being cooked all the way through since they would be sitting in the slow cooker all day.  This also stopped me from "testing" them! :)

I mixed these into the slow cooked and it was all set!

I cooked this on low for about seven hours and then it sat on warm for three more hours.

I split this into four servings without anything else served with it.  They were pretty big bowls so you could probably stretch it into six if you had a side salad.

If you like things a little more on the spicy side adding some chili powder would be great too!  I loved it and will definitely make it again.

Nutritional Info:
8 Servings
WW Points Plus: 6
Calories: 370
Fat: 15
Carbs: 34
Protein: 28