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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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I prefer main dishes that enable me to stay on my diet but still eat what the rest of the family eats. This stew is a hit with my husband and our young children. —Stephanie Wilson of Helix, Oregon Ingredients:
1-1/2 pounds turkey breast tenderloins, cubed |
2 teaspoons canola oil |
1 can (15 ounces) turkey chili with beans, undrained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 medium sweet red pepper, chopped |
1 medium green pepper, chopped |
3/4 cup chopped onion |
3/4 cup salsa |
3 garlic cloves, minced |
1-1/2 teaspoons chili powder |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1 tablespoon minced fresh cilantro, optional |
Directions:
1. In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic, chili powder, salt and cumin.
2. Cover and cook on low for 5-6 hours or until turkey is no longer pink and vegetables are tender. Garnish with cilantro if desired. Yield: 6 servings.
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