Cherry Chipotle Harvest Stew
Ingredients
- 1 tablespoons olive or canola oil
- 1 sweet yellow onion, diced
- 8 ounces turkey tenderloin, diced
- 4 cups butternut squash, diced
- 1/2 cup dried cherries
- 2 cups of water or low sodium broth
- 1 jar chipotle salsa – such as Cherry Republic Organic Chipotle Salsa
- (or 1 15 ounce can canned diced tomatoes + 2 Tablespoons chipotle sauce)
- 1 – 15 ounce can of white beans (cannellini, Great Northern or navy), rinsed and drained
- 4 cups of dark green leafy veggies (chard, spinach or kale), coarsely chopped
- Cilantro, chopped (optional)
Instructions
- Heat oil in a large soup or stockpot on medium heat
- Sauté turkey until it has browned slightly
- Add onion and sauté until it begins to soften
- Add squash, cherries, broth and salsa, stir to combine and bring to a boil
- Cover and reduce heat. Simmer until squash is soft, about 30 minutes
- Add beans and spinach or kale, stirring to blend
- Return to simmer and cook until leafy greens have wilted
- Season with additional chipotle sauce, to taste
- Garnish with chopped cilantro
- *To make this a vegetarian option, omit turkey and add in 1 cup brown rice, barley or other whole grain plus 1 extra cup water or broth at the same time as the squash and an extra can of beans when you add in the leafy greens
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