Turkey Mexican Stew

Culinary Setting
Turkey Thighs


1-1/2 c onion, coarsely chopped

1 c green pepper, cut into 1/2-inch cubes

1 Large clove garlic, minced

1 tbsp margarine

1 Can (15 oz) tomato sauce

2 tsp chili powder

1/2 tsp cinnamon

1/4 tsp salt

2-1/2 lbs TURKEY THIGHS, skinned and boned

2 c sweet potatoes, peeled and cut into 1/2-inch cubes



In 5-quart non-stick saucepan over medium-high heat, saute onion, green pepper and garlic in margarine until translucent and pepper is tender.

Blend in tomato sauce, chili powder, cinnamon and salt. Increase heat and bring mixture to boil. Add thighs, reduce heat, cover and simmer 45 to 60 minutes.

Add potatoes; cook 30 minutes or until a meat thermometer inserted in thickest part of meat registers 180-185 degrees F.

If desired, serve over rice or with cornbread.

Nutrition Facts

381 Total Calories

11 g Total Fat

25 % Daily Total Fat

134 g Cholesterol

972 mg Sodium

31 g Total Carbohydrates

40 g Protein