Hearty Southwest Red River Stew

Looking for a hearty meal with a bold kick? This Spicy Southwest Stew brings together rich flavors, tender vegetables, and a zesty touch of heat to warm your soul.

Whether you're craving a cozy dinner or a meal that packs some punch, this stew hits all the right notes. Best of all, it's quick to prepare and perfect for weeknight dinners!

Serves: 4-6
Prep time: 20 minutes
Cook time: 40 minutes
Calories: 342 per serving

Photo byGLP

Ingredients

• 1 tablespoon olive oil
• ½ pound ground turkey (or beef, if preferred)
• 2 carrots, diced
• 1 yellow onion, chopped
• 2 celery stalks, thinly sliced
• 1-2 jalapeños, deseeded and chopped
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (or chili powder for milder heat)
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• A dash of your favorite hot sauce (adjust for heat level)
• 3 Yukon Gold potatoes, peeled and cubed
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 4 cans (14.5 oz) diced tomatoes, with juices
• 1 cup red lentils
• ½ cup fresh cilantro, roughly chopped
• Your choice of toppings: shredded cheese, avocado, sour cream, or tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground turkey and brown for about 5 minutes. Toss in the carrots, onion, celery, and jalapeños. Cook until the onions soften and become translucent, around 7 minutes. Season with salt and pepper.
2. Push the mixture to the sides, creating a well in the center. Add the minced garlic, stirring for about 2 minutes until fragrant. Stir in the onion powder, cayenne pepper, cumin, smoked paprika, and a dash of hot sauce.
3. Add the cubed potatoes, chicken broth, and diced tomatoes to the pot. Bring everything to a boil, then reduce heat and simmer uncovered for 15-20 minutes, until the potatoes are soft.
4. Stir in the red lentils and continue cooking for another 10 minutes, stirring occasionally. Add more broth or water if the stew becomes too thick. Taste and adjust seasoning if needed.
5. Remove from heat and mix in the fresh cilantro. Serve hot with your favorite toppings like shredded cheese, croutons, or tortilla chips for extra crunch!

Substitutions:

• Meatless Option: Omit the meat entirely or replace it with plant-based crumbles.
• Milder Heat: Swap the jalapeños for bell peppers and reduce or eliminate the hot sauce.
• Potato Swap: Use sweet potatoes or red potatoes instead of Yukon Gold for a different flavor profile.

Storage:

Refrigerate any leftovers in an airtight container for up to 4 days. To reheat, warm on the stovetop over medium heat, adding a splash of broth or water if the stew thickens too much. You can also freeze this stew for up to 3 months—just let it cool completely before transferring to freezer-safe containers.

https://12tomatoes.com/red-river-stew/