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Southwestern Sausage Stew

 Southwestern Sausage Stew
I created this healthy, low-fat recipe to feed my family. Here, it's sized just right for two people. We like that it's delicious, economical and fast to prepare.
2 ServingsPrep: 10 min. Cook: 30 min.


  • 1 cup cubed peeled potato
  • 1/2 cup chicken broth
  • 1 turkey Italian sausage links (about 1/4 pound), casings removed
  • 1 small onion, chopped
  • 3/4 cup canned kidney beans, rinsed and drained
  • 3/4 cup canned diced tomatoes, undrained
  • 3/4 cup frozen corn, thawed
  • 1/4 cup salsa
  • 1 tablespoon canned green chilies
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon cayenne pepper


  • In a saucepan, combine potato and broth; bring to a boil. Reduce
  • heat; cover and simmer for 15-20 minutes or until potato is tender.
  • Crumble sausage into a small skillet. Add onion and cook over medium
  • heat until meat is no longer pink; drain and set aside.
  • Add sausage mixture to potatoes. Stir in the remaining ingredients.
  • Cook, uncovered, for 8-10 minutes or until heated through. Yield: 2
  • servings.
Nutritional Facts: 1-1/4 cup (prepared with reduced-sodium chicken broth and without salt) equals 337 calories,

2 of 2

Southwestern Sausage Stew (continued)

Nutritional Facts: 6 g fat (1 g saturated fat), 34 mg cholesterol, 1,315 mg sodium, 53 g carbohydrate, 11 g fiber, 20 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.