- 12
Ingredients
- 3 Tbsp. / 45 ml olive oil
- 2 onions, chopped
- 1 red bell pepper, chopped
- 2 jalapeno peppers, chopped
- 6 tomatoes, chopped
- 5 garlic cloves, minced
- 2.2 lb. / 990 gm turkey breast, cut to bite size
- 4 cups / 960 ml water
- 1 cup / 130 gm carrots cut to cubes
- 1 cup / 140 gm rutabaga, cut to cubes
- 1/2 cup / 70 gm black pitted olives
- 2 Tbsp. / 16 gm chili powder
- 1 tsp. / 3 gm red pepper flakes
- 3 Tbsp. / 45 ml hot sauce
Preparation
Step 1
Directions
In a large Dutch oven, heat the olive oil over high heat; add the onions and sauté until skin turns translucent. Add the peppers, tomatoes, and garlic; continue to sauté for a minute more. Add the chicken pieces a handful at a time, and stir after each addition; lower the heat and simmer, covered, for 5 minutes. Stir in the carrots, rutabaga, chili powder, red pepper flakes, hot sauce, and water. Turn up the heat and bring back to a boil; let boil for a couple of minutes before reducing the heat. Uncover and simmer for about 20 minutes more.
When you like it hot, go for a ladle of fire. Nothing beats this smokin’ hot turkey stew with nutritious rutabaga and carrots.
This sounds really good, but… we are a two-person senior household. The recipe serves 12. I can scale it back, but that’s additional work. It would be very helpful if the site offered a “scale” function that would allow for scaling the recipe to serve 2 or 4 for example. Plus, there is no indication whether it “keeps well in freezer” for future dinners. We don’t mind superb leftovers as long as it isn’t for 7 days running.
My husband and I both really liked this stew–the spicy kick adds great flavor!