Turkey & Vegetable Stew

Servings 6 servings


  • 1 tablespoon olive oil
  • 2 cups chopped red bell pepper
  • 1 cup chopped onion
  • 1/2 cup sliced carrot
  • 3 cloves garlic pressed
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon dried thyme
  • 1 teaspoon dried basil
  • 1 pound extra lean ground turkey
  • 30 ounces navy beans drained and rinsed or homemade
  • 2 cups low sodium vegetable broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper


  • Heat the oil in a large saucepan over medium heat.
  • Add bell pepper, onion, carrot and garlic; cook until tender (about 12 minutes). Add lemon juice, lemon zest, thyme and basil; stir mixture to blend well.
  • Raise skillet heat to medium-high then add ground turkey, cook and crumble with a spoon until no longer pink (about 3 minutes).
  • Add beans, broth, salt and pepper; bring mixture to a boil then reduce heat and simmer, uncovered, for 1 hour or until liquid reduces a bit and slightly thickens, stirring occasionally.


SERVING SUGGESTION: Serve over brown rice; add a big salad and some warm corn muffins on the side.
VEGETARIAN: Use TVP crumbles.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure beans and broth are gluten free.
NUTRITION: Per Serving: 340 Calories; 8g Fat; 31g Protein; 38g Carbohydrate; 11g Dietary Fiber; 49mg Cholesterol; 1181mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat. Points: 8
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