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Turkey Vegetable Stew Recipe

American · Main course · 50 min total

A hearty and comforting stew made with ground turkey and a medley of vegetables, perfect for a cozy weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup frozen peas

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it apart, until browned, about 5-7 minutes. Remove turkey with a slotted spoon and set aside.
2. In the same pot, add onion, garlic, carrots, celery, zucchini, and bell pepper. Cook until vegetables begin to soften, about 5 minutes.
3. Stir in diced tomatoes, chicken broth, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
4. Return the cooked turkey to the pot. Add cannellini beans and frozen peas. Simmer for another 10 minutes, until vegetables are tender and flavors meld.
5. Taste and adjust seasoning if needed. Serve hot.

Tips

• For a thicker stew, mash some of the beans against the side of the pot before adding peas.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Serve with crusty bread or over rice for a heartier meal.

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