Skinny Crock Pot Taco Stew (or stove top)
Ingredients
Ingredients for Stew:
- 1 pound (99% fat free) ground turkey breast
- 1 cup onions
- 1 (15 oz.) can kidney beans, rinsed and drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can pinto beans, not drained (use reduced-sodium, if possible)
- 1 (14.5 oz.) can tomatoes, chopped or diced
- 1 (14.5 oz) can Swanson’s reduced-sodium chicken broth or your favorite, see prep tip
- 1 (4 oz.) can fire roasted diced green chiles, see shopping tip
- 1 cup frozen corn
- 2 teaspoons chili powder
- 2 teaspoon cumin
Ingredients for Toppings: Optional
- Chopped tomatoes
- Fat-free sour cream or nonfat plain yogurt
- Reduced-fat shredded cheddar cheese
- Crushed reduced-fat tortilla chips
Instructions
- To Cook in Crock Pot: Brown ground turkey and onions in a large nonstick pan. Break up into pieces while browning. Add browned turkey/onions and all remaining stew ingredients to the crock pot. Mix well. Cover and cook on high for 3½ hours or on low heat for 7 hours.
- To Cook on Stove Top: Brown ground turkey and onions in a large nonstick pan or pot. Break up into pieces while browning. Add all remaining stew ingredients. Bring to a boil, turn heat down to a simmer, cover and continue to cook for 1 hour.
- To serve: Ladle 1⅓ cups into each bowl. If desired, top each serving with some of the optional toppings. I like to top mine with tomatoes and a tablespoon of nonfat plain yogurt, cheese and crushed tortilla chips.
- This stew freezes great!
Nutrition
Serving: 1.33cupsCalories: 259kcalCarbohydrates: 41gProtein: 27gFat: 2gSodium: 694mgFiber: 12gSugar: 3gPlus Points: 6