Turkey Mushroom Stew
This is a deliciously spicy, chunky stew. This stew is great during the fall and winter with nice thick slices of fresh Italian bread (if you’re naughty & cheating on your diet). Goes over really well after a long day on the mountain!
Categories: Lunch, Low Calorie, Dinner, High Protein, Dairy-Free, High Fiber Diet
- 1 large green bell pepper, chopped
- garlic powder to taste
- 1 large onion, chopped
- Italian seasoning to taste
- 2 (28 ounce) cans no-salt-added crushed tomatoes, with liquid
- 1 pound fresh mushrooms, chopped
- ground black pepper to taste
- 1 (15 ounce) can kidney beans
- 1 pound ground turkey
- 1 (28 ounce) can no-salt-added whole tomatoes, with liquid
- 1/2 cup hot pepper sauce
- 1 tablespoon vegetable oil
- Heat the oil in a skillet over medium heat, and cook the turkey until evenly browned.
- Season with garlic powder, Italian seasoning, and pepper.
- Drain, and transfer turkey to a large pot.
- Mix the crushed tomatoes with liquid, whole tomatoes with liquid, kidney beans, and hot sauce into the pot.
- Stir in the green bell pepper, onion, and mushrooms.
- Bring the mixture to a boil, reduce heat to low, and season to taste with garlic powder, Italian seasoning, and pepper.
- Continue cooking 1 hour, stirring occasionally, or to desired consistency.
- If the stew is too thick, mix in some water.
Servings: 10, Calories: 193, Fat: 6.4g, Cholesterol: 34mg, Sodium: 500mg,Carbohydrate: 21.4g, Protein: 15.1g