The picture doesn’t convey how hearty and rich this stew is. The butternut squash in this stew makes it rich and gives it a real heartiness. The greeen chilis and cumin take away the sweetness of the squash. This with a baguette and a nice bottle of red wine by the fire is a good way to melt away from work.
| Servings | Prep Time |
| 4 | 30minutes |
| Servings | Prep Time |
| 4 | 30minutes |
Ingredients
- 1 pound Turkey fresh ground turkey, chicken or pork (use 1 15-oz can black beans for vegan)
- 1 Onion diced
- 4 clove Garlic minced
- 1 tsp. Cumin
- 1 tsp. Chili powder hot or mild, to taste
- 1 1/2 cup Butternut squash peeled, diced
- 2 Potatoes large, white or gold potatoes, peeled, diced
- 3 Carrots medium carrots, peeled and chopped
- 1 cup green chilies roasted chopped green chilies- mild or hot, to taste
- 1 quart Chicken Broth or vegan broth
- Sea Salt to taste
- Ground pepper to taste
Servings:
|
Ingredients
Servings:
|
Instructions
- First- brown the ground turkey in a skillet and pour off the fat, if any. Add the turkey to the slow cooker/Crock Pot and add the remaining ingredients- through sea salt and ground pepper. Stir to combine. Cover and cook- on high or low- according to manufacturer's instructions until done.
- About 20 minutes before serving, stir in the lime juice and cilantro; taste test. Add a dab of sweetener, if needed, to balance the spice. If you need a tad more liquid, add more broth. Heat through.
Share this Recipe
Leave a Reply