Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.
Active Time: 35 minutes
Total Time: 45 minutes
Per serving: 231 calories; 3 g fat ( 0 g sat , 1 g mono ); 30 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 24 g protein; 6 g fiber; 550 mg sodium; 692 mg potassium.
Nutrition Bonus: Vitamin A (260% daily value), Vitamin C (120% dv), Folate (21% dv), Iron (20% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 vegetable, 3 very lean meat
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (454g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 55 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 57.5mg||18 %|
|Sodium 436.8mg||15 %|
|Potassium 984.1mg||26 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 26g|
|Protein 27.8g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 277
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