 |
Prep Time: 8 Minutes Cook Time: 16 Minutes |
Ready In: 24 Minutes Servings: 5 |
|
Ingredients:
vegetable cooking spray |
1 teaspoon vegetable oil |
3/4 pound turkey tenderloin |
1 cup frozen chopped green pepper |
1 cup frozen chopped onion |
1/2 teaspoon minced garlic (about 1 clove) |
2 teaspoons ground cumin |
1 (16-ounce) can no-salt-added chicken broth |
1 (16-ounce) can kidney beans, rinsed and drained |
1/2 cup salsa |
5 lime wedgesprep: 8 minutes; cook: 16 minutes |
Directions:
1. Coat a large saucepan with cooking spray; add oil and place over medium-high heat until hot. Meanwhile, cut turkey into 1-inch pieces; add turkey, pepper, onion, and garlic to skillet. Cook 5 minutes or until turkey is lightly browned, stirring occasionally. Add cumin, and cook 1 minute, stirring well.
2. Add broth, beans, and salsa to saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Ladle stew into individual bowls. Serve with lime wedges.
|
|