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One-Pot Mexican-Style Turkey Stew

One-Pot Mexican-Style Turkey Stew

with Tortilla Chips

Custom recipe
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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.

Tags:Family Friendly
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

1 unit

Chicken Broth Concentrate

6 tbsp

Sour Cream

(ContainsMilk/Lait)

113 g

Corn Kernels

2 tbsp

Mexican Seasoning

200 g

Green Bell Pepper

85 g

Tortilla Chips

1 unit

Lime

370 mL

Crushed Tomatoes

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 unit

Garlic, cloves

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories829 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate71 g
Sugar19 g
Dietary Fiber11 g
Protein40 g
Cholesterol120 mg
Sodium1241 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Pot
Measuring Spoons
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.