Prep 15 mins
Cook 5 hrs
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.
- 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 garbanzo beans, drained and rinsed (optional)
- 1 (15 ounce) can black beans, drained but not rinsed
- 1 (15 1/2 ounce) can pinto beans in chili sauce, un-drained
- 1 (4 ounce) can mild green chilies (optional)
- 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)
- Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over turkey; toss to coat.
- Add beans, tomatoes, chilies, bell peppers, onion, salsa and garlic. Mix well.
- Cover and cool on Low 5 hours or until turkey is no longer pink in center and vegetables are crisp-tender.
- Ladle into bowls. Garnish with cilantro, if desired.
- Makes 6 servings.
I made this using chicken thighs, as that was all I could find. I also didn't add the black beans as I am not a fan of them, so added navy beans and the pinto beans. I added the beans about two hours before the cooking was finished instead of at the beginning . This was a very nice type of chilli or stew.
Yummy, not too spicy and all around good. I used chicken thighs instead of the turkey tenderloin as that is what I had on hand. Also, cooked this up in the morning and stuck it in the crock pot. Will definitely make this again. Served with corn bread. Thanks for posting this Amy Jo! Made for Zaar Chef Alphabet Soup.
This was really very good and very super easy. I didn't read that the meat was to be cut up in cubes at first so I did it quickly but not very well while in the crock pot and it didn't matter. I used black beans instead of the pinto beans since that was all I had on hand but they worked just fine. I was concerned about the Tbsp of chili powder but it wasn't too spicy at all - really just right. I served it over brown rice with a salad and it was just the perfect meal to come home to after a busy day. This is a keeper in my recipes files!