Makes:
9 servings, approximately 1 ½ cups (273g) each
Utensil:
10 Qt./9.5 L Roaster with Cover
Ingredients
Recipe Description:
This delicious, low-fat crowd pleaser is also a cook-pleaser. With this recipe you can use one pan, make it ahead, and freeze it afterward for another occasion - how easy can it be?
3
cups
turkey or chicken, cooked and cubed
(556
g)
6
cups
chicken broth
(1.4
L)
5 1⁄2
cups
tomatoes, diced with juice
(1.3
kg)
1 1⁄2
cups
red kidney beans, rinsed and drained
(260
g)
1 1⁄2
cups
pinto beans, rinsed and drained
(260
g)
1 1⁄2
cups
black beans, rinsed and drained
(260
g)
1 1⁄2
cups
garbanzo beans (chick peas), rinsed and drained
(250
g)
2 1⁄4
cups
corn kernels, frozen or cut off the cob
(370
g)
1 1⁄2
cups
onions, strung, use Cone #2
(240
g)
1 - 2
jalapeno pepper, seeded and dices
3
cloves
garlic, minced
4 1⁄2
tablespoons
chili powder
(34
g)
3
tablespoons
curry
(19
g)
1 1⁄2
teaspoons
basil
(2
g)
1 1⁄2
teaspoons
oregano
(3
g)
1 1⁄2
teaspoons
thyme
(2
g)
1⁄2
teaspoon
black pepper
(1
g)
4 1⁄2
tablespoons
soy sauce, gluten-free
(67.5
mL)
3
tablespoons
Worcestershire sauce
(45
mL)
Directions:
- Preheat roaster on medium heat. When several drops of water sprinkled on the pan skitter and dissapate, approximately 2 minutes, place meat into roaster and reduce heat to simmer. Stir-fry for approximately 1 ½ - 2 minutes until meat is seared.
- Place all remaining ingredients into roaster and simmer uncovered for at least 2 hours.
Tips:
- This is a stew, more the consistency of chili than soup.
- Can use leftover turkey or chicken from another recipe for this dish.
- Freezes well.
Directions
Tips
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