Perfect for leftover Thanksgiving turkey, this Brazilian stew spices things up with garlic, ginger and jalapeño pepper.

Ingredients

• 1 tablespoon vegetable oil
• 1 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons minced fresh jalapeño pepper
• 3 1/2 cups diced tomatoes (1 28-ounce can)
• 12 ounces lager beer
• Salt
• 3/4 cup peanuts, ground fine in a food processor
• 1 cup light coconut milk
• 2 1/2 cups cooked turkey, skin removed, chopped
• Ground black pepper
• 3 tablespoons minced parsley
• 3 tablespoons minced cilantro
• 1 lime, zest and juice

Preparation

In a large Dutch oven or stockpot, heat oil over medium-high heat. Add onion and bell pepper and saute for 5 minutes. Add the garlic, ginger and jalapeño and saute another few minutes. Stir in the diced tomatoes, beer and a pinch of salt and bring to a boil. Cover pot, reduce heat to a simmer and cook for 15 minutes, stirring occasionally. Add the ground peanuts, coconut milk and turkey. Stir and simmer, uncovered, for another 5-10 minutes. Add salt and pepper to taste and stir in the parsley, cilantro and lime zest and juice.

Serving Suggestion

Enjoy this Brazilian-inspired dish as soup or stew, served with rice; shrimp and chicken are used in the classic versions.