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Crock Pot Spicy Turkey & Tomato Stew

Published in Recipes, Soups & Stews


  • 1 pound extra-lean ground turkey breast
  • 1 cup chopped sweet onion
  • 1-1/2 cups finely chopped celery
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 (10.75-ounce) cans condensed tomato soup
  • 2 cups low sodium chicken broth
  • 1 (28-ounce) can crushed tomatoes in rich puree
  • 2 tablespoons ground chili powder (more to taste, if desired)
  • 1/2 to 1 teaspoon ground black pepper (add more if desired)
  • 2 (15-ounce) cans kidney beans, drained and rinsed (or substitute pinto beans)


Spray large pan with non-stick cooking spray. Brown turkey, onions and celery in large non-stick saucepan over medium high heat. Cook and stir until turkey and onions are nicely browned, using a potato masher at times to break the meat down into small particles.

Spoon the browned turkey mixture into crock-pot that has been sprayed with non-stick cooking spray. Stir in remaining ingredients. Cook on low heat until stew is hot (6-8 hours).

Yield: 12 servings (1 serving = 1 cup)

Nutritional Information Per Serving
  • Calories: 158
  • Fat: 4 g.
  • Sat. Fat: 1 g.
  • Trans Fat: 0 g.
  • Sodium: 370 mg
  • Carbs: 21 g.
  • Fiber: 6 g.
  • Protein: 11 g.