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Southwest Turkey Tenderloin Stew's picture
  Turkey tenderloins 1 1⁄2 Pound, cut into 3/4 inch pieces (1 Package)
  Chili powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Red bell pepper 1 , cut into 3/4 inch pieces
  Green bell pepper 1 , cut into 3/4 inch pieces
  Chopped onion 3⁄4 Cup (12 tbs) (Red Or Yellow)
  Garlic 3 Clove (15 gm), minced
  Chili beans in spicy sauce 15 1⁄2 Ounce, undrained (1 Can)
  Chili style stewed tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Prepared salsa/Picante sauce 3⁄4 Cup (12 tbs)

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.

Recipe Summary

Main Dish
Slow Cooked

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1700 Calories from Fat 326

% Daily Value*

Total Fat 33 g51%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 300 mg100%

Sodium 7371.9 mg307.2%

Total Carbohydrates 200 g66.8%

Dietary Fiber 37.4 g149.4%

Sugars 54 g

Protein 164 g327.3%

Vitamin A 220.8% Vitamin C 600.6%

Calcium 80.3% Iron 110.6%

*Based on a 2000 Calorie diet

Southwest Turkey Tenderloin Stew Recipe