Mexican Turkey Stew with Peppers and Beans Recipe
An aromatic stew made with lean turkey, peppers, beans, and tomatoes, seasoned with cumin and a gentle hint of chili. It’s a bit like a lighter version of chili con carne, but without the heaviness of beef. A one-pot meal, perfect for busy days when you want something hearty enough to last for two dinners.
A lighter, leaner take on chili-style stew that still delivers deep, warming flavor thanks to cumin, chili, and slow simmering. It’s a practical one-pot meal that reheats well and easily covers more than one dinner.
Chef's tips
Don’t rush the step where you fry the spices with the onion and garlic—this is where a lot of the flavor develops. If the stew seems too thick after simmering, loosen it with a bit more stock or water. If it’s too thin, simmer uncovered for a few extra minutes to reduce.
How to serve
Serve in deep bowls with rice, roasted potatoes, or crusty bread. For extra freshness, top with chopped coriander, a squeeze of lime, and a spoonful of natural yogurt or sour cream. It also pairs well with a simple green salad or coleslaw on the side.
Ingredients
- turkey meat (ground or finely chopped) - 500 g
- red kidney beans (canned) - 240 g
- canned tomatoes - 400 g
- red bell pepper - 1 piece
- yellow bell pepper - 1 piece
- onion - 1 piece
- garlic - 3 cloves
- chicken stock - 250 ml
- oil - 2 tablespoons
- ground cumin - 1 teaspoon
- sweet paprika - 1 teaspoon
- chili pepper - 1 piece
- fresh coriander chopped - 2 tablespoons
- salt
- black pepper freshly ground
Preparation
- Peel the onion and dice it finely. Chop the garlic. Remove the seeds and membranes from the peppers and cut them into strips or cubes. Finely chop the chili pepper, removing the seeds if you want a milder stew.
- Heat the oil in a large pot or deep frying pan over medium heat. Add the onion and sauté for 4–5 minutes, until softened and slightly translucent.
- Add the garlic, chili, cumin, and sweet paprika, and fry for 1–2 minutes, until the spices become very fragrant.
- Add the ground turkey, breaking it up with a spoon so there are no large lumps. Fry for 6–8 minutes, until the meat turns pale and is no longer pink.
- Add the chopped peppers and cook for another 3–4 minutes, stirring, until they start to soften slightly.
- Pour in the canned tomatoes and stock, season with salt and pepper. Bring to a boil, then reduce the heat and simmer gently for 15–20 minutes, until the sauce thickens slightly.
- Drain the beans and rinse under cold water. Add to the stew, stir, and cook for another 5 minutes to heat through.
- Stir in the chopped fresh coriander, then taste. Adjust the seasoning with more salt, pepper, or chili if needed.
- Serve the hot stew in bowls, sprinkled with a little fresh coriander.
Storage
No storage information available for this dish.
This stew is one of those reliable, make-ahead dishes that tastes even better the next day. I like to cook a big batch on the weekend and portion it out for quick weekday lunches or dinners.
