Hearty Turkey Stew

6 servings

 

• 1 pound 7% fat ground turkey
• 1/2 cup chopped onions
• 1 16 oz. can red kidney beans,
     undrained
• 1 14 oz. can canned tomatoes,
     diced, undrained
• 1 8 oz. can no-salt-added canned
     tomato sauce
• 1 cup elbow macaroni, uncooked
• 1 to 2 cups water
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 6 tablespoons lowfat cheddar cheese

Coat a non-stick Dutch oven with vegetable cooking spray; place over medium-high heat until hot. Add ground turkey and onion; cook until meat is browned. Drain meat mixture in a collander; pat dry with paper towels. Wipe pan drippings from Dutch oven with a paper towel.

Return meat mixture to Dutch oven. Add kidney beans and next 8 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Ladle stew into individual bowls; sprinkle each serving with 1 tablespoon cheese. Serve immediately.

Note: Does not store well as the cooked macaroni absorbs all the liquids.

Bon appetit!