Turkey, Squash, and Lima Bean Chile Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Turkey, Squash, and Lima Bean Chile Stew calories by ingredient
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Introduction

A fairly low-fat, low carb version of a green chile stew. Pasilla chiles are fairly mild, so this isn't a 'take the top of your head off' chile dish. A fairly low-fat, low carb version of a green chile stew. Pasilla chiles are fairly mild, so this isn't a 'take the top of your head off' chile dish.
Number of Servings: 6

Ingredients

    1 cup large dried lima beans
    Water to cover
    1 medium onion, diced
    3 cloves garlic minced
    2 pasilla chiles, seeded, veined, and diced
    2 Tbl Olive Oil
    2 cups butternut squash, cubed
    1 tsp Penzey's Adobo Seasoning Mix (salt-free)
    large pinch salt
    1 quart water

Directions

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.

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