Turkey Stew - Southwest Style |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 12 |
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The scene: It was the week after Thanksgiving, I still had mounds of leftover turkey. I was craving nachos, chili, something hot and tasty that didn't involve cranberry sauce. This is what happened. Ingredients:
1 lb cooked turkey, chopped |
1/2 cup part-skim mozzarella cheese, shredded |
1 (8 ounce) jar fat-free mayonnaise (i used cains) |
1 (15 1/2 ounce) can canned pinto beans, drained and rinsed (goya) |
1 (15 1/2 ounce) can black beans, drained and rinsed (goya) |
1 (14 1/2 ounce) can diced tomato and green chile mix (la contadina) |
1 (14 1/2 ounce) can corn, drained (generic) |
2 cups water |
2 teaspoons beef bouillon |
1/2 tablespoon cumin seed, to taste |
1 teaspoon garlic powder, to taste |
1 teaspoon onion powder, to taste |
1 teaspoon black pepper, to taste |
1/2 medium onion, chopped fine |
1 stalk celery, split lengthwise and chopped |
Directions:
1. Place all ingredients in a large pot and stir to combine.
2. In addition to the mozzarella, you can toss in any sharp cheese you might have on hand for flavor (I had a small chunk of asiago that I tossed in).
3. Simmer on the rangetop, stirring occasionally until heated through and cheese is melted and mixed, About 30min.
4. Serve warm with cornbread or nacho chips.
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