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Categories:
olive oil onion clove garlic carrot celery sweet green pepper pepper chili powder cumin fennel tomatoes chicken broth boneless turkey corn fresh parsley
Viewed: 53 - Published at: 5 years agoIngredients
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 1 clove garlic, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 sweet green pepper, chopped
- 1 jalapeno pepper, chopped
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. fennel seed, crushed
- 1 (14 oz.) can tomatoes in juice
- 1 (13 3/4 oz.) can chicken broth
- 1 lb. boneless turkey (1/2-inch pieces)
- 1 (10 oz.) box frozen corn (whole)
- 1/4 c. chopped fresh parsley
Method
- Heat the oil in a large nonstick saucepan over medium heat. Add the onion; saute for 5 minutes.
- Add the garlic, carrot, celery, sweet pepper and hot pepper; saute for 5 minutes.
- Stir in chili powder, cumin and fennel seed; saute for 1 minute.
- Add the tomatoes with their juice and chicken broth, breaking up the tomatoes with a wooden spoon.
- Bring to a boil.
- Reduce heat to medium-low.
- Add the turkey.
- Simmer, uncovered, for 30 minutes or until the turkey is tender.
- Stir in corn.
- Simmer for 10 minutes, until tender.
- Remove from heat.
- Stir in the cilantro and serve. Makes 4 servings.
- Contains 299 calories and 7 grams of fat per serving.
