Soup, Stew and Chili: Warm Soup, Stew and Chili: Caribbean Turkey Stew

Take a "trip" to the tropics with this unique high fiber, Caribbean stew!

Author: National Turkey Federation, adapted by CalorieKing
Date: August 07, 2009

Serves: 6 person(s)

Preparation Time: 30 mins
Cooking Time: 1 hrs 40 mins

Ingredients:

2 lb turkey thighs, skin removed
1 Tbsp oil
3 cup onions, thinly sliced
1 cup low-sodium turkey broth
1 can (16 oz) stewed tomatoes, no salt added, drained
1 can (16 oz) black beans, rinsed, drained
1 lb butternut squash, peeled and cut into 1-inch cubes
1 lb sweet potatoes, peeled and cut into 1-inch cubes
1/2 tsp red pepper flakes
1/4 tsp salt *
3/4 cup sweetened flaked coconut, divided
2 medium bananas, sliced
10 green onions, sliced
1 limes, cut into wedges (1-2 limes)

Directions:

In 5-quart Dutch oven, over medium-high heat, brown thighs in oil about 3 minutes per side. Remove and set aside.

In same pan, sauté onions 2 to 3 minutes or until translucent. Add broth, tomatoes, black beans, squash, sweet potatoes, red pepper, salt, 1/4 cup coconut and turkey thighs. Bring mixture to boil; immediately reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or until turkey thighs register 180ºF on meat thermometer inserted into thickest portion.

Ten minutes before serving, remove turkey thighs from stew and strip turkey from bones with fork; return turkey strips to stew. Heat throughout.

To serve, spoon stew into bowls and garnish with banana slices, green onions and 1/2 cup coconut. Squeeze juice of lime over top.

Variations:

* Note: If regular turkey broth is used, the salt can be omitted.