Turkey Mushroom Stew

Turkey Mushroom Stew

6
ACIVANCIC 0

"This is a deliciously spicy, chunky stew. My husband loves this during the fall and winter with nice thick slices of fresh Italian bread. Goes over really well with snowmobilers!"

Ingredients

1 h 15 m {{adjustedServings}} servings 176 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a skillet over medium heat, and cook the turkey until evenly browned. Season with garlic powder, Italian seasoning, and pepper. Drain, and transfer turkey to a large pot.
  2. Mix the crushed tomatoes with liquid, whole tomatoes with liquid, kidney beans, and hot sauce into the pot. Stir in the green bell pepper, onion, and mushrooms. Bring the mixture to a boil, reduce heat to low, and season to taste with garlic powder, Italian seasoning, and pepper. Continue cooking 1 hour, stirring occasionally, or to desired consistency. If the stew is too thick, mix in some water.
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Reviews

6
  1. 8 Ratings

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I made this for my husband and some of his teammates and they all RAVED about it!! I would recommend about half of the hot sauce. I also make rice to mix it with. Delicious!

I used 1 Tbsp of the hot sauce because the 1/2 cup seemed a bit much. It wasn't that spicy and probably could have used 2 Tbsp. This recipe is more like a cross between chili and spaghetti sauc...

DELISH! Making it for the 3rd time for dinner tonight. We use Frank's Red Hot as the hot sauce and it is awesome. Totally recommend.