Southwestern Turkey Stew

Oxmoor House
5 (1-cup) servings.


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Vegetable cooking spray
1 teaspoon vegetable oil
3/4 pound turkey tenderloin
1 cup frozen chopped green pepper
1 cup frozen chopped onion
1/2 teaspoon minced garlic (about 1 clove)
2 teaspoons ground cumin
1 (16-ounce) can no-salt-added chicken broth
1 (16-ounce) can kidney beans, rinsed and drained
1/2 cup salsa
5 lime wedgesprep: 8 minutes; cook: 16 minutes


Prep: 8 Minutes
Cook: 16 Minutes

Coat a large saucepan with cooking spray; add oil and place over medium-high heat until hot. Meanwhile, cut turkey into 1-inch pieces; add turkey, pepper, onion, and garlic to skillet. Cook 5 minutes or until turkey is lightly browned, stirring occasionally. Add cumin, and cook 1 minute, stirring well.

Add broth, beans, and salsa to saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Ladle stew into individual bowls. Serve with lime wedges.

Created date

August 2009

Nutritional Information

Calories 193
Caloriesfromfat 13 %
Fat 2.7 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22 g
Carbohydrate 19.7 g
Fiber 3.4 g
Cholesterol 41 mg
Iron 0.0 mg
Sodium 412 mg
Calcium 0.0 mg