Turkey, Squash, and Lima Bean Chile Stew
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup large dried lima beansWater to cover1 medium onion, diced3 cloves garlic minced2 pasilla chiles, seeded, veined, and diced2 Tbl Olive Oil2 cups butternut squash, cubed1 tsp Penzey's Adobo Seasoning Mix (salt-free)large pinch salt1 quart water
Placed dried beans in 4 quart pot. Add enough water to cover by 2 inches. Bring to boil. Boil 2 minutes, cover, remove from heat, and let sit an hour.
While beans are soaking, prepare other ingredients. In the last 15 minutes of soaking, heat olive oil in a heavy skillet over medium heat. Add onions, garlic, Adobo seasoning, and salt. Sweat onion mixture until transparent (5 minutes). Add diced pasilla chiles and saute until chiles are softened (5-10 minutes).
Drain the beans and return them to the pot. Add remaining (1 quart) of water and onion, garlic, chile mixture. Brown ground turkey in skillet, add to pot. Add squash. Cover, bring to boil, and simmer for one hour.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGEVW.
While beans are soaking, prepare other ingredients. In the last 15 minutes of soaking, heat olive oil in a heavy skillet over medium heat. Add onions, garlic, Adobo seasoning, and salt. Sweat onion mixture until transparent (5 minutes). Add diced pasilla chiles and saute until chiles are softened (5-10 minutes).
Drain the beans and return them to the pot. Add remaining (1 quart) of water and onion, garlic, chile mixture. Brown ground turkey in skillet, add to pot. Add squash. Cover, bring to boil, and simmer for one hour.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGEVW.
Nutritional Info Amount Per Serving
- Calories: 226.1
- Total Fat: 10.0 g
- Cholesterol: 39.1 mg
- Sodium: 441.1 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 3.4 g
- Protein: 14.8 g
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