2 tsp. oil
1 onion, chopped
3 carrots, peeled and sliced or chopped
1 green bell pepper, seeded and chopped
1 cup fresh mushrooms, sliced
1 lb. ground turkey
2 tsp. oregano
1 to 2 T. chili powder or to taste
1 tsp. cumin
Pepper to taste
2 cans (28 ounces each) crushed tomatoes
1 tsp. hot pepper sauce (i.e. Tabasco or Cholula)
6 cloves garlic, minced
2 cans (15 ounces each) kidney or small red beans, rinsed and drained
In a large Dutch oven or heavy-bottom pot, heat the oil and sauté the onion, carrots, and bell peppers for 3 minutes. Add the mushrooms and cook 3 minutes more.
Add the turkey, oregano, chili powder, cumin, and pepper and cook, breaking up the ground turkey, until the meat is no longer pink. Add the remaining ingredients, stir well, and simmer over low heat for 30-45 minutes, stirring occasionally.
You can garnish individual bowls of stew with shredded cheese, a dollop of sour cream, and some fresh chopped parsley or cilantro if desired.
Serves 6 to 8.