Black Bean and Turkey Stew the Editors of Publications International, Ltd.
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|
- Combine all ingredients in slow cooker, except sausage. Cover; cook on LOW 6 to 8 hours.
- 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.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||15 %|
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