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)


  1. 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.
  2. 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).
  3. 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.

8 servings

Nutritional Information:
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