Black Bean and Turkey Stew


Makes 6 servings


3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups chopped onions
1-1/2 cups fat-free reduced-sodium chicken broth
1 cup sliced celery
1 cup chopped red bell pepper
4 cloves garlic, minced
1-1/2 teaspoons dried oregano leaves
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
6 ounces cooked turkey sausage, thinly sliced


  1. Combine all ingredients in slow cooker, except sausage. Cover; cook on LOW 6 to 8 hours.
  2. Transfer about 1-1/2 cups bean mixture from slow cooker to blender or food processor; purée bean mixture. Return to slow cooker. Stir in sausage. Cover; cook on LOW an additional 10 to 15 minutes.

Nutritional Information

Fiber 14 g
Carbohydrate 42 g
Cholesterol 18 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 15 %
Calories 264
Protein 16 g
Sodium 1370 mg

Dietary Exchange

Meat 1
Vegetable 2
Starch 2
Fat 1/2

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