Appetizers / Soups / Salads

Turkey Black Bean Stew with Red Bell Peppers and Oranges takes 30 minutes to prepare.

Turkey Black Bean Stew with Red Bell Peppers and Oranges takes 30 minutes to cook.

Turkey Black Bean Stew with Red Bell Peppers and Oranges makes 12 servings.

The ingredients for Turkey Black Bean Stew with Red Bell Peppers and Oranges are:

8 cups cooked Black Beans (4 15-oz cans, or 1 lb dried beans)
1 lb ground turkey, lean (Jennie-O is fine)
1 medium sweet yellow onion, diced
2 Oranges (2-5/8" dia), zested, peeled, and sliced
2 red or yellow sweet bell peppers, diced
2 tbsp Olive Oil
2 tbsp cumin powder
2 Jalapeno Peppers, optional, stemmed and sliced into coins
5 tsp Kosher Salt, divided
Black pepper to taste
1 tsp epazote, optional
At least 4 cups tap Water

Here is how you make Turkey Black Bean Stew with Red Bell Peppers and Oranges:

1. If using dried beans, rinse them and inspect for stones. Put the dried beans in a 5qt or larger pot, fill with water to within 2 inches of the pot top. Add 1 tsp of salt and the optional epazote, cover, and heat to boiling. Uncover and boil 5 minutes, then turn off the heat. Cover and let soak 1 to 24 hours before using.2. If using canned beans, open the cans and dump them into a strainer. Rinse the beans well under tap water so they don't taste like can. (If using soaked dried beans, drain and rinse them as well. Rinse out the pot and put it back on the stove.)3. Heat the olive oil to shimmering in a large (at least 5 qt) pot over medium high heat. A pinch of black pepper should foam nicely. Add the diced onion and cook until translucent and browning lightly at the edges. Add the ground turkey and 1 tsp of the salt, breaking up the turkey into fragments. Cook until nicely browned.4. Add the cumin powder and mix well, frying for 1 minute.5. Add 1 cup water and stir well, loosening any cooked bits of turkey from the bottom of the pan.6. Add the oranges and their zest as well as the peppers. If using canned beans, add enough water to the mixture to cover ingredients and mix well. Cover and return to boil, then simmer uncovered for 10 minutes. If using dried beans, this may take a little more time. Add enough water to cover and then an additional 2 cups, bring to a boil, and then simmer 20 minutes or until the liquid just covers the beans and the beans are tender but not grainy when you bite one. (If they are splitting, you are a little past done but that's okay. If the stew looks dry, add 2 cups more water and taste again in 15 minutes.)7. Taste and adjust salt and black pepper. Serve and enjoy!Serving Size: Makes 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user TRISTAROBICHAUD.

The nutritional information for Turkey Black Bean Stew with Red Bell Peppers and Oranges is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 215.7

• Total Fat: 5.6 g
• Cholesterol: 26.7 mg
• Sodium: 640.2 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 9.1 g
• Protein: 17.4 g