Southwest Turkey Tenderloin Stew Recipe
Ingredients
| Tenderloins package | 1 , cut into pieces | |
| Chili powder | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| 1 red bell pepper, cut into 3/4-inch pieces | ||
| 1 green bell pepper, cut into 3/4-inch pieces | ||
| 3/4 cup chopped red or yellow onion | ||
| Garlic | 3 Clove (5gm), minced | |
| Chili Sauce | 1 Can (10oz), undrained | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| 3/4 cup prepared salsa or picante sauce | ||
Directions
PLACE turkey in slow cooker.
Sprinkle chili powder, cumin and salt over turkey; toss to coat.
Add red bell pepper, green bell pepper, onion, garlic, beans, tomatoes and salsa.
Mix well.
Cover and cook on LOW 5 hours or until turkey is no longer pink in centers and vegetables are crisp-tender.
Ladle into bowls.
Garnish with cilantro, if desired.
Sprinkle chili powder, cumin and salt over turkey; toss to coat.
Add red bell pepper, green bell pepper, onion, garlic, beans, tomatoes and salsa.
Mix well.
Cover and cook on LOW 5 hours or until turkey is no longer pink in centers and vegetables are crisp-tender.
Ladle into bowls.
Garnish with cilantro, if desired.
Chef
