Mexican Stew

Here’s another awesome crock pot meal for you. This one is full of great flavors and gluten-free ingredients. You can easily adjust the heat to your liking and even swap out the meat with black beans for a vegetarian meal.


Mexican Stew

1 lb. ground turkey (or 15 oz. can black beans)

1 onion, diced

4 garlic cloves, minced

1 tsp cumin

1 tsp chili powder

1 1/2 cups butternut squash, peeled and diced

2 large white or gold potatoes, peeled and diced

3 medium carrots, peeled and chopped

1 cup roasted green chiles, chopped*

1 quart (4 cups) chicken or vegan broth

sea salt & pepper, to taste

1 lime, juiced

2-3 T fresh cilantro, chopped

1 -2 tsp organic sugar, as needed to balance the spice


1. Brown the meat in a skillet. Put the cooked meat (or beans) into the crock pot and combine with the onions, garlic, cumin, chili powder, squash, potato, carrots (I used bagged matchsticks), green chiles (*I used 1 large jalapeno), salt & pepper, and the broth. Set on low and cook for 7 or 8 hours. Stir occasionally.

2. About 20 or 30 minutes before serving, add the lime juice, cilantro, and sugar. Taste and adjust seasonings as needed. You may also need to add a bit more of broth. Heat through.

tempt tuesday



2 thoughts on “Mexican Stew

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s