Slow Cooker Spicy Turkey & Tomato Stew Recipe
If you don't want to use a slow cooker, instead of following step 2 below, just add the remaining ingredients to the turkey mixture in the large saucepan and bring to a boil. Lower heat to simmer and cook, uncovered, about 30 minutes.
- 1 pound extra-lean ground turkey (6%-9% fat)
- 1 cup chopped sweet onion
- 1 1/2 cups finely chopped celery
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon ground cumin
- 2 (10.75 ounce) cans condensed tomato soup
- 2 cups low-sodium chicken broth
- 28-ounce can crushed tomatoes in rich puree
- 2 tablespoons ground chili powder (add more to taste, if desired)
- 1/2 to 1 teaspoon ground black pepper (add more as desired)
- 2 15-ounce cans kidney beans, drained and rinsed (or substitute pinto beans)
- Add turkey, onions and celery to large nonstick saucepan and cook over medium-high heat. Cook and stir until turkey and onions are nicely browned, using a potato masher at times to bread the meat down into small particles.
- Spoon the browned turkey mixture into a slow cooker set on HIGH. Stir in the remaining ingredients (red pepper flakes, cumin, condensed tomato soup, chicken broth, crushed tomatoes, chili powder, black pepper and kidney beans).
- Cook 1-2 hours or until stew is nice and hot. Once hot, you may reduce the slow cooker to LOW and keep the stew warm until ready to serve.
Per serving (if 8 servings): 237 calories, 17 g protein, 31 g carbohydrate, 6 g fat, 1.8 g saturated fat, 35 mg cholesterol, 9 g fiber, 555 mg sodium. Calories from fat: 22%.
SOURCE: © 2005 Elaine Magee.
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Last Editorial Review: 3/22/2006