Southwest Turkey Tenderloin Stew |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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This is a wonderfully satisfying stew. You can make it as spicy as you want. We used no-salt tomatoes, and didn't miss the sodium at all. As a side note, this can also be done on the stove top by pan-frying the turkey in a dutch oven and then adding the ingredients and simmering for at least 30 minutes. Both methods work great. We serve this over brown rice. Ingredients:
1 1/2 lbs turkey tenderloins, cut into 3/4 inch pieces |
1 tablespoon chili powder |
1 teaspoon ground cumin |
3/4 teaspoon salt |
1 (15 ounce) can diced tomatoes with mild green chilies |
1 (15 ounce) can black beans, drained but not rinsed |
1 (15 1/2 ounce) can pinto beans in chili sauce, undrained |
1 red bell pepper, cut into 3/4 inch pieces |
1 green bell pepper, cut into 3/4 inch pieces |
3/4 cup onion, chopped |
3/4 cup salsa |
3 garlic cloves, minced |
fresh cilantro (optional) |
Directions:
1. Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over turkey; toss to coat.
2. Add beans, tomatoes, bell peppers, onion, salsa and garlic. Mix well.
3. Cover and cool on Low 5 hours or until turkey is no longer pink in center and vegetables are crisp-tender.
4. Ladle into bowls. Garnish with cilantro, if desired.
5. Makes 6 servings.
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