Ground Turkey Enchilada Stew with Quinoa

Ground Turkey Enchilada Stew with Quinoa

Ground turkey is slow cooked with quinoa, bell peppers, green chiles, salsa, corn, and black beans in this yummy gluten-free enchilada stew.

Preparation Time
10 mins
Cooking Time
4 hr
Total Time
4 hr 10 mins
Calories
452 Calories

Recipe Instructions

Step 1
Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Step 2
Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
Step 3
Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.
Ground Turkey Enchilada Stew with Quinoa

Ingredients

  • 1 cup water
  • ½ cup chopped onion
  • 1 teaspoon minced garlic
  • ½ cup chopped green bell pepper
  • 1 pound ground turkey
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • ⅓ cup chopped fresh cilantro
  • ½ cup salsa
  • 1 (19 ounce) can enchilada sauce
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans, drained
  • 2 cups shredded Mexican cheese blend
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1 ½ cups uncooked quinoa

Categories

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