Servings 6 servings
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion, small dice
- 1 green pepper, small dice
- 1 1/2 lbs ground turkey
- 1 (15-oz.) can diced tomatoes with chilies
- 1 (10-oz.) can pinto beans in chili sauce
- 1 (6-oz.) can tomato paste
- 1 (1-oz.) envelope taco seasoning
- 1 (10-oz.) can tomato soup (undiluted)
- 1 cup water
- Tortilla chips, for serving (optional)
- Sour cream, shredded cheese and sliced scallions, for serving (optional)
Instructions
- Place a large heavy-bottomed stock pot over medium heat. Add the olive oil, and once it is warm, add the diced onions and peppers and cook, stirring, until the onions are transluscent, about 3 minutes.
- Add the ground turkey and using a spatula, break it apart into pieces and cook it until it is cooked through.
- Add all of the remaining ingredients, except for the optional toppings, then reduce the heat to low and simmer the stew until it is heated throughout.
- When ready to serve, crumble a handful of tortilla chips into a bowl then ladle in the stew and top it with sour cream, shredded cheese and sliced scallions (optional).
Notes
- It can feel a little tricky to remove the seeds from bell peppers! To do so easily, slice off the top of the bell pepper about a 1/2-inch down the pepper, then pull the core of seeds out of the pepper. Then, you can slice the bell pepper in half and brush away any remaining seeds.
- Taco seasoning comes in ready-to-use packets. You can make your own spice blend though using garlic and onion powder, salt, oregano, paprika and chili powder.
- For a fun, customizable dinner, put the soup on the dinner table, with bowls of toppings scattered around it. Then (adult!) guests can add their toppings—as little or as much as they want of each.
- ★ Did you make this recipe? Don't forget to give it a star rating below!