One-Pot Mexican-Style Turkey Stew
with Tortilla Chips
Packed with hearty and delicious turkey and veggies, this Mexican-style stew is the perfect remedy to a long work week. Crushed tortilla chips and a dollop of sour cream offer a pop of flavour to top it all off.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Green Bell Pepper
Cheddar Cheese, shredded
Not included in your delivery
Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then mince or grate garlic.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer turkey to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl) to the same pot, then corn, peppers and garlic. Cook, stirring often, scraping up any brown bits on the bottom of the pot, until peppers soften, 2-3 min. Add Mexican Seasoning. Season with salt and pepper, then stir to coat veggies.
Add crushed tomatoes, turkey (including any juices from the plate), broth concentrate, 1/4 tsp sugar and 1 cup water (dbl both for 4 ppl) to the pot with veggies. Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until veggies are tender and stew thickens slightly, 5-6 min. Season with salt and pepper, to taste.
Meanwhile, add sour cream, lime juice and 1/4 tsp lime zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Divide stew between bowls. Dollop lime crema over top and sprinkle with cheese. Squeeze a lime wedge over top, if desired. Serve tortilla chips alongside.