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Prep 5 mins
Cook 25 mins
Just came up with this recipe tonight and it's a one-dish winner. Quick, easy, filling and best of all, really healthy! (If you're not a beer drinker, try chicken broth.) A mandolin slicer made quick work of slicing the onion and potatoes, and I already had shredded carrots on hand. Though I only made it tonight, it's going to be versatile - swapping out types of beans, adding garlic, trying other veggies, topping with shredded cheese, etc. This wasn't a thick chili - that's why I added stew to the title. Leftovers should thicken up a bit. Enjoy!
- 1 onion, sliced
- 3 small red potatoes, sliced
- 1 lb ground turkey
- 1 (15 ounce) can Rotel Tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained & rinsed
- 1⁄4 cup lentils
- 1 cup shredded carrot
- 1 tablespoon chili powder
- 1 teaspoon ground pepper
- 0.5 (12 ounce) bottle beer (4 to 6 oz)
- 1⁄4 cup juice, from pepperoncinis or giardinera (a nice tart, briny solution)
- Spray a Dutch oven with cooking spray.
- Add onions, stir and cook on medium high until they start to brown.
- Add sliced potatoes and stir.
- Cook a minute or two, then add ground turkey.
- Break up chunks, stir and cook until almost all the turkey's pink is gone.
- Then add the remaining ingredients, stir and cover. Reduce heat until it's just simmering.
- Cook about 25 to 30 minutes or until potato slices are tender.