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

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

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.