This Turkey and Bean Stew is a hearty dish filled with tender turkey pieces, beans, and warm spices. It’s great for cozy nights and makes a filling, nutritious meal.
I like to think of it as a hug in a bowl—perfect to warm you up on cold days. Sometimes I add a little hot sauce for some extra kick!
For a quick boost, serve it with crusty bread or a side of rice. It’s easy to make ahead and tastes even better the next day!
Ingredients & Substitutions
Turkey: Ground or chopped turkey is the star here. I like using lean ground turkey for a healthier option. If you prefer, chicken or beef can be swapped in, but turkey keeps the dish light and flavorful.
Beans: Canned black beans or kidney beans add creaminess and protein. Rinse and drain them well. If fresh beans aren’t available, chickpeas make a tasty alternative.
Tomatoes: Use canned diced tomatoes or fresh chopped tomatoes for a rich base. If fresh isn’t handy, a small can of tomato sauce works beautifully and saves time.
Onions & Garlic: These aromatics form the flavor foundation. I recommend sautéeing them until soft for the best taste. Shallots or leeks can be good substitutes if you prefer a milder flavor.
Spices: Paprika, cumin, and chili powder give warmth and depth. For milder heat, reduce chili powder; for more flavor, add a dash of cayenne. Fresh herbs like cilantro add a bright finish—dried can substitute but less vibrant.
How do I safely brown ground turkey without it drying out?
Start with a hot skillet and add a little oil. Break the turkey into small pieces with a spatula. Cook without stirring for 2-3 minutes to develop color, then stir. Continue until fully browned—this keeps it juicy and adds flavor.
- Use medium-high heat to brown evenly.
- Don’t overcrowd the pan; work in batches if needed.
- Drain excess fat if necessary, but leave some for flavor.
How to Make Turkey and Bean Stew?
Ingredients You’ll Need:
Proteins and Vegetables
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Canned Goods and Seasonings
- 1 can (15 oz) kidney beans, drained
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
How Much Time Will You Need?
10 minutes prep + 30 minutes cook = 40 minutes total
Step-by-Step Instructions:
1. Cook the Turkey
Heat some oil in a large pot. Add ground turkey. Cook until browned, about 5-7 minutes. Break it apart as it cooks. Remove excess fat if needed.
2. Add Vegetables and Spices
Stir in chopped onion, carrots, and celery. Cook for about 5 minutes until they soften. Add garlic, cumin, and paprika. Cook for 1 minute more.
3. Add Liquids and Beans
Pour in diced tomatoes, chicken broth, and drained beans. Stir well. Bring to a boil over high heat.
4. Simmer the Stew
Reduce heat to low. Cover and simmer for 20-25 minutes. Stir occasionally. Adjust salt and pepper to taste.
5. Serve
Remove from heat. Ladle into bowls. Enjoy your hearty turkey and bean stew! Optionally, add fresh herbs or a squeeze of lemon.
