Southwest Turkey Stew Recipe

4.5 5 6
Southwest Turkey Stew Recipe
Southwest Turkey Stew Recipe photo by Taste of Home
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Southwest Turkey Stew Recipe

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4.5 5 6
Publisher Photo
I prefer main dishes that enable me to stay on my diet but still eat what the rest of the family eats. This stew is a hit with my husband and our young children. —Stephanie Wilson of Helix, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours

Ingredients

  • 1-1/2 pounds turkey breast tenderloins, cubed
  • 2 teaspoons canola oil
  • 1 can (15 ounces) turkey chili with beans, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 3/4 cup chopped onion
  • 3/4 cup salsa
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro, optional

Directions

In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic, chili powder, salt and cumin.
Cover and cook on low for 5-6 hours or until turkey is no longer pink and vegetables are tender. Garnish with cilantro if desired. Yield: 6 servings.
Originally published as Southwest Turkey Stew in Light & Tasty December/January 2005, p27

Nutritional Facts

1-1/4 cups: 238 calories, 4g fat (1g saturated fat), 65mg cholesterol, 837mg sodium, 17g carbohydrate (7g sugars, 5g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

  • 1-1/2 pounds turkey breast tenderloins, cubed
  • 2 teaspoons canola oil
  • 1 can (15 ounces) turkey chili with beans, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 3/4 cup chopped onion
  • 3/4 cup salsa
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro, optional
  1. In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic, chili powder, salt and cumin.
  2. Cover and cook on low for 5-6 hours or until turkey is no longer pink and vegetables are tender. Garnish with cilantro if desired. Yield: 6 servings.
Originally published as Southwest Turkey Stew in Light & Tasty December/January 2005, p27

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Reviews forSouthwest Turkey Stew

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sdipiazza User ID: 2106899 247065
Reviewed Apr. 13, 2016

"I reduced the turkey to 3/4 lb., used chili beans instead of turkey chili and cooked it on top the stove instead of a slow cooker. It could use more veggies. Celery, corn, zucchini. Was very tasty and we have leftovers for another meal."

MY REVIEW
sarahnewman User ID: 1097191 147392
Reviewed Nov. 27, 2012

"I've made this a number of times. I like to use leftover dark turkey meat and I add a can of corn (or a cup of frozen corn). I use just "chili beans" instead of turkey with beans. My whole family - including my 7 year old daughter - LOVES it."

MY REVIEW
bananacicle User ID: 5914781 66887
Reviewed Apr. 3, 2011

"This was a great recipe, but I made some changes. First 5-6 hours was unrealistic for me so I precooked the meat and vegetables then cooked it with the rest of the ingredients in a pot for about 15 minutes. Plus, I used 98% fat free ground turkey instead of tenderloin."

MY REVIEW
jules.i.m User ID: 1847310 147391
Reviewed Feb. 22, 2011

"I was put off by the ingredients at all! Loved the recipe, I added some grilled onions and reduced the turkey to 3/4 a lb and added a can of black beans."

MY REVIEW
HBcook User ID: 2966570 64151
Reviewed Sep. 23, 2010

"Although there are a lot of ingredients, this recipes is worth the effort. Great flavor and texture with all the veggies, etc going on. I used cooked chicken tenders that I had in the freezer for the turkey and that simplified the recipe a little."

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