Turkey Tortilla Stew

This comforting Turkey Tortilla Stew is the ultimate weeknight solution for a warm, satisfying meal. Ground turkey browns quickly with aromatic onions and bell peppers, creating a rich base for the stew. We add two types of beanspinto and kidneyfor extra fiber and texture, along with sweet corn kernels for a pop of freshness. Condensed tomato soup and crushed tomatoes meld together to form a thick, robust sauce that clings to every bite. The dish simmers gently, allowing the flavors to deepen and the vegetables to soften perfectly. Serve it hot, topped with crunchy low-fat tortilla chip crumbs for a delightful contrast in texture. Its a family-friendly, protein-packed dish that comes together in under an hour, making it perfect for busy evenings when you want something homemade and delicious without the fuss.

Cooking Method: Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 259.2

Description

This comforting Turkey Tortilla Stew is the ultimate weeknight solution for a warm, satisfying meal. Ground turkey browns quickly with aromatic onions and bell peppers, creating a rich base for the stew. We add two types of beanspinto and kidneyfor extra fiber and texture, along with sweet corn kernels for a pop of freshness. Condensed tomato soup and crushed tomatoes meld together to form a thick, robust sauce that clings to every bite. The dish simmers gently, allowing the flavors to deepen and the vegetables to soften perfectly. Serve it hot, topped with crunchy low-fat tortilla chip crumbs for a delightful contrast in texture. Its a family-friendly, protein-packed dish that comes together in under an hour, making it perfect for busy evenings when you want something homemade and delicious without the fuss.

Ingredients

1/2 teaspoon Olive oil
1 1/2 pound Ground turkey, skinless --
1/2 cup Onion, chopped
1/2 cup Bell peppers, chopped
2 cloves Garlic, minced
2 1/2 cups Water
14 1/2 oz Crushed tomatoes
16 oz Pinto beans, canned, drained
15 1/2 oz Dark red kidney beans, drained
10 3/4 oz Tomato soup, condensed
1 cup Frozen corn kernels, thawed
1/4 teaspoon Black pepper
1 cup Low-fat tortilla chip crumbs

Directions

1
Heat olive oil in a large skillet or Dutch oven over medium heat.
2
Add ground turkey, chopped onion, bell peppers, and minced garlic to the skillet.
3
Cook, stirring occasionally, until the turkey is no longer pink and the vegetables are tender, about 5-7 minutes.
4
Stir in water, crushed tomatoes, pinto beans, kidney beans, condensed tomato soup, thawed corn kernels, and black pepper.
5
Increase heat to medium-high and bring the mixture to a gentle boil.
6
Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
7
Serve hot in bowls, topped with low-fat tortilla chip crumbs.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 259.2kcal

% Daily Value *
Total Fat 6.6g11%
Saturated Fat 1.8g9%
Cholesterol 131.1mg44%
Sodium 98.7mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 46.0g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra flavor, consider adding a teaspoon of cumin or chili powder along with the black pepper.

This stew tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can substitute ground chicken for the turkey if preferred. For a heartier texture, use regular tortilla chips instead of low-fat crumbs.

If the stew becomes too thick during storage, add a splash of water or broth when reheating.

Keywords: turkey, stew, beans, pinto, kidney, tomato, corn, tortilla, chips, one-pot, dinner, healthy, family, easy, weeknight, savory, hearty

Read it online: https://www.chefs-mate.com/recipe/turkey-tortilla-stew/

Chefs Mate

Turkey Tortilla Stew

Nutrition Facts