Recipe by Amy Jo in Chicago, IL
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.
Top Review by andypandy
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.
- 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)
Directions See How It's Made
- 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.