An easy-to-throw-together, affordable stew that feeds a crowd. Top bowlfuls of this beefy tomato and corn stew with dollops of sour cream and spoonfuls of your favorite salsa.
1/2 pound 85% lean ground beef or turkey
1 medium yellow onion, chopped
2 garlic cloves, finely chopped
2 tablespoons taco seasoning (gluten-free)
2 cups low-sodium chicken broth
1 large zucchini or summer squash, cut into small cubes
1 (15-ounce) can no-salt-added black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 cup frozen corn kernels
1 cup medium salsa
Heat a large pot over medium heat. Add meat and cook, stirring occasionally, until browned, about 10 minutes. Use a slotted spoon to transfer cooked meat to a plate and set aside. In the same pot, cook onion and garlic until onion is translucent, about 6 minutes. Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add broth, squash, beans, tomatoes, corn and salsa and simmer, covered, stirring occasionally, until the vegetables are cooked through and the mixture is thickened, 15 to 20 minutes.
Per Serving: 310 calories (70 from fat), 8g total fat, 2.5g saturated fat, 35mg cholesterol, 820mgsodium, 42g carbohydrates, (9 g dietary fiber, 10g sugar), 20g protein.
Thank you Whole Foods.