Low Fat Tex-Mex Turkey Stew Recipe

Low Fat Tex-Mex Turkey Stew Recipe

Ingredients

• 1 pound ground turkey
• 1 1/4 cup – mild thick and, chunky salsa, , divided
• 1 cup packed fresh cilantro, chopped and divided
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 teaspoon cumin, divided.
• 1/4 teaspoon salt
• nonstick cooking spray
• 1 17 ounce wh kernel corn, drained
• 14 1/2 ounces nonfat chicken broth
• 15 ounces black beans, rinsed and drained
• 4 ounces chopped green chilies, drained
• 1/4 teaspoon chili powder
• 1/4 teaspoon oregano
• corn chips, optional

Method

1. Preheat oven to 400°F.
2. In medium bowl, combine turkey, 1/4 cup salsa, 1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin and the salt.
3. Form mixture into 16 meatballs.
4. Place meatballs on l0-by-15-by-1-inch baking pan sprayed with nonstick cooking spray.
5. Bake 25 to 30 minutes, or until meatballs are lightly browned and no longer pink in center.
6. Meanwhile, in 3-quart saucepan, combine corn, broth, beans, chilies, remaining salsa and cumin, chili powder and oregano.
7. Increase heat and bring to boil.
8. Reduce heat to medium and cook uncovered 5 to 10 minutes, or until mixture is heated through.
9. Add meatballs and remaining cilantro.
10. Simmer 5 to 10 minute Ladle into bowls and serve with corn chips.

Makes 4 servings.

1. Preparation time: About 15 to 18 minutes.
2. Cooking time: About 35 to 55 minutes.
3. Per serving: About 509 cal, 41 g pro, 46 g car, 17 g fat, 30% cal from fat, 96 mg cholesterol, 1566 mg sod, 13 g fiber.

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