Turkey Taco Stew
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 8
I went on a massive pantry-cleaning spree recently and came up with 4 cans of salsa - two spicy tomato-garlic ones I made last summer and two organic black bean ones I bought on a whim months back. With a few fresh ingredients, leftover chopped turkey and a good dose of salt-free taco seasoning, a rich and filling pot of goodness was ready for the bowl!
Ingredients
- 1 tbsp olive oil shopping list
- 1 large onion, diced shopping list
- 1 large carrot, diced shopping list
- 1 hot Hungarian wax pepper (or jalapeno), minced shopping list
- 1/2 large zucchini, diced shopping list
- 2 cloves garlic, minced shopping list
- 4 cups water shopping list
- 14 oz salt-free diced tomatoes shopping list
- 2 1/2 cups black bean salsa (I used Que Pasa) shopping list
- 2 1/2 cups spicy tomato salsa (I used my salsa.html">Medium Hot Chunky salsa) shopping list
- 3 medium red potatoes, cubed (do not peel) shopping list
- 1 green onion, chopped shopping list
- 1 tbsp minced chives shopping list
- 1 tbsp nutritional yeast (optional) shopping list
- 1 tbsp salt-free taco seasoning shopping list
- 3 cups chopped, cooked skinless turkey shopping list
How to make it
- Heat oil in a large pot over medium heat.
- Add onion, carrot, pepper and zucchini and cook 10 minutes, until they begin to brown.
- Add garlic and cook 2 minutes longer.
- Stir in the water, tomatoes, salsa, potatoes, green onion, chives, nutritional yeast and taco seasoning.
- Bring to a boil, then reduce heat, cover and simmer 30 minutes, until vegetables are tender.
- Add the turkey, re-cover and cook 10 minutes longer.
People Who Like This Dish 6
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