Such a great mix of flavors and textures are in this stew. I had been toying with the idea of a stew made with turkey and autumn vegetables. No cooking pumpkins yet, so I went with sweet potatoes. Dried cranberries added sweetness. This is a very healthy stew. Try it this Fall!
2 T. olive oil
1 1/2 pound roasted garlic and red pepper flake marinated turkey tenderloin, cubed into 1 inch pieces
1 yellow onion, chopped
1 jalapeno, minced
4 garlic cloves, grated
3 cups of 3/4" - 1" cubed sweet potatoes
26 oz. chicken stock
15 oz. can black beans, rinsed and drained
11 oz. can Mexicorn, drained
8 oz. can Rotel zesty tomato SAUCE (not a regular can of Rotels)
14.5 oz. can diced tomatoes
1/2 t. Chipotle Chile pepper
1 t. chili powder
1 t. cumin
1/2 cup dried cranberries
2 cups shredded spinach
Heat olive oil in a large Dutch oven over medium high heat. Add turkey and brown until the turkey chunks begin to caramelize.
Remove the turkey to a bowl and add onions, garlic and jalapeno to the Dutch oven stirring until they begin to soften.
Remove the turkey to a bowl and add onions, garlic and jalapeno to the Dutch oven stirring until they begin to soften.
Next add the cubed sweet potatoes and keep stirring for 3 - 4 minutes.
Now add remaining ingredients EXCEPT for the spinach. Bring the stew to a boil and reduce the heat to a simmer. Let cook for 20 - 25 minutes until the sweet potatoes are tender.
Turn off heat and add spinach. Stir to combine and serve immediately.
I topped with a little sour cream and shredded Monterrey jack cheese with jalapenos.
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