Black Bean Stew with Turkey

LeGourmetTV's picture

Aug. 22, 2012

This hearty slow cooker stew combines the fabulous flavours of chillies with turkey, squash, and black beans... Trust us - you have to try it


Turkey legs 2 Pound (bone in)
Squash 1 Medium , peeled, chopped
Onion 1 Medium , quartered
Garlic 1 Clove (5 gm) , mince
Black beans 2 Cup (32 tbs) , soaked overnight
Salt 1 Teaspoon (to taste)
Cumin 1 Teaspoon , ground
All spice seasoning 1 Teaspoon
Oregano 2 Teaspoon
Chili powder 1 Tablespoon (to taste)
Tomato paste 1 Can (10 oz)
Chipotle pepper 6 , chop
Worcestershire sauce 1 Tablespoon
Water/Chicken stock 1 Cup (16 tbs)



1. In a pot, put turkey legs at the bottom. Add black beans, squash, onion, and garlic in it.

2. Sprinkle salt, cumin, all spice, oregano, and chili powder on top.

3. Put tomato paste in pot. Then, throw chopped chipotle pepper in it.

4. Add Worcestershire sauce and water. Place pot in slow cooker and cook for 8-10 hours over low heat.

5. Two hours before the end of cooking, take the turkey pieces out of the pot, de-bone and put it back again.


6. Serve black bean stew with bread slices.


If required, you can add some liquid about 2 hours before the end.

You can use water, wine or chicken stock to prepare the stew.

Recipe Summary

Difficulty Level: Medium
Servings: 12

Nutrition Facts

Serving size

Calories 255Calories from Fat 60

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 288 mg12%

Total Carbohydrates 27 g9%

Dietary Fiber 6 g24%

Sugars 5 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet