Mexican Stew

Mexican Stew
I used ground turkey in this green chile stew recipe but you could also use chicken, or black beans.

Turn on your slow cooker to high or low as you prefer.

You'll need:

1 lb. fresh ground turkey, chicken (or use 1 15-oz can organic black beans for vegan)
1 onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder- hot or mild, to taste
1 1/2 cups peeled butternut squash, diced
2 large or white gold potatoes, peeled, diced
3 medium carrots, chopped
1 cup roasted chopped green chiles- mild or hot, to taste
1 quart chicken broth- or vegan broth (Candida Friendly)
Sea salt and ground pepper, to taste

Before serving:

Juice from 1 large juicy lime
2-3 tablespoons fresh chopped cilantro
1-2 teaspoons Truvia sweetner, as needed

First- brown the ground turkey in a skillet and pour off the fat, if any. Add the turkey to the slow cooker/Crock Pot and add the remaining ingredients- through sea salt and ground pepper. Stir to combine. Cover and cook- on high or low- according to manufacturer's instructions until done. About 20 minutes before serving, stir in the lime juice and cilantro; taste test. Add a dab of sweetener, if needed, to balance the spice. If you need a tad more liquid, add more broth. Heat through. Serve with warm gluten-free tortillas. Serves 4