Southwest Turkey Tenderloin Stew

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. Also, if you have frozen pepper and onions, those work great!

• Ready In: 8 hrs 15 mins
• Serves: 8

Ingredients

• 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 1/2ounce) 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

1. Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over turkey; toss to coat.
2. Add beans, tomatoes, chilies, bell peppers, onion, salsa and garlic. Mix well.
3. Cover and cool on Low 5-8 hours or until turkey is no longer pink in center and vegetables are crisp-tender.
4. Ladle into bowls. Garnish with cilantro, if desired.
5. Makes 8 servings.