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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Just came up with this recipe tonight and it's a one-dish winner. Quick, easy, filling and best of all, really healthy! (If you're not a beer drinker, try chicken broth.) A mandolin slicer made quick work of slicing the onion and potatoes, and I already had shredded carrots on hand. Though I only made it tonight, it's going to be versatile - swapping out types of beans, adding garlic, trying other veggies, topping with shredded cheese, etc. This wasn't a thick chili - that's why I added stew to the title. Leftovers should thicken up a bit. Enjoy! Ingredients:
1 onion, sliced |
3 small red potatoes, sliced |
1 lb ground turkey |
1 (15 ounce) can rotel tomatoes |
1 (15 ounce) can tomato sauce |
1 (15 ounce) can kidney beans, drained & rinsed |
1/4 cup lentils |
1 cup shredded carrot |
1 tablespoon chili powder |
1 teaspoon ground pepper |
0.5 (12 ounce) bottle beer (4 to 6 oz) |
1/4 cup juice, from pepperoncinis or giardinera (a nice tart, briny solution) |
Directions:
1. Spray a Dutch oven with cooking spray.
2. Add onions, stir and cook on medium high until they start to brown.
3. Add sliced potatoes and stir.
4. Cook a minute or two, then add ground turkey.
5. Break up chunks, stir and cook until almost all the turkey's pink is gone.
6. Then add the remaining ingredients, stir and cover. Reduce heat until it's just simmering.
7. Cook about 25 to 30 minutes or until potato slices are tender.
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