Southwest Turkey Tenderloin Stew
|Turkey tenderloins||1 1⁄2 Pound, cut into 3/4 inch pieces (1 Package)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 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.
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.