Hearty Turkey Stew
|Vegetable cooking spray||1|
|Raw ground turkey||1 Pound (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned red kidney beans||16 Ounce (1 Can, Undrained)|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, chopped (1 Can, Undrained)|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Elbow macaroni||1 Cup (16 tbs) (Uncooked)|
|Water||3⁄4 Cup (12 tbs)|
|Chili powder||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Shredded 40% less fat cheddar cheese||2 1⁄2 Ounce (1.4 Cup Plus 2 Tablespoon)|
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add ground Turkey and onion; cook until meat is browned, stirring to crumble.
Drain meat mixture in a colander,pat dry with paper towels.
Wipe pan drippings from Dutch oven with a paper towel.
Return meat mixture to Dutch oven.
Add kidney beans and next 8 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Ladle stew into individual bowls; sprinkle each serving with 1 tablespoon cheese.