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Southwestern Turkey and Black Bean Stew
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground turkey
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup frozen corn
  • 2 cups chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro and lime wedges, for serving

Instructions
 

  • Heat a skillet over medium heat and cook the ground turkey until it is no longer pink, breaking it up as it cooks. Add the diced onion, bell pepper, and garlic and cook for 3 minutes until the vegetables begin to soften.
  • Transfer the turkey mixture to the slow cooker. Add the black beans, diced tomatoes, frozen corn, chicken broth, chili powder, cumin, salt, and black pepper.
  • Stir everything together, cover the slow cooker, and cook on low for 6 to 7 hours.
  • Taste and adjust salt if needed. Serve hot with fresh cilantro and lime wedges on the side.

Notes

Portion the cooled stew into freezer containers with a little extra broth to keep the beans from drying out during reheating. If you want less heat, reduce the chili powder by half and add a pinch more cumin instead. The corn stays nicely intact after freezing, so avoid over-stirring when you warm it up.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Skillet