A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Southwest Turkey Tenderloin Stew
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- #47326
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 1/2 pound turkey tenderloins, cut into 3/4 inch pieces
1 tablespoon chili powder
1 teaspoon cumin
3/4 teaspoon salt
1 red bell pepper, cut into 3/4 inch pieces
1 green bell pepper, cut into 3/4 inch pieces
3/4 cup chopped red or yellow onion
3 cloves garlic, minced
1 can (15 ounce size) chili beans in spicy sauce, undrained
1 can (14.5 ounce size) chili-style stewed tomatoes, undrained
3/4 cup prepared salsa or picante sauce
fresh cilantro, optional
directions
Place turkey in slow cooker. Sprinkle chili powder, cumin, and salt over turkey, toss to coat. Add red and green bell pepper, onion, garlic, beans, tomatoes, and salsa. Mix well. Cover and cook on LOW 5 hrs or until turkey is no longer pink in centers and vegetables are crisp-tender. Ladle into bowls and garnish with cilantro, if desired
added by
panacea
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
391 calories, 6 grams fat, 44 grams carbohydrates, 46 grams protein per serving.
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reviews & comments
December 9, 2011
I liked this recipe. I would call it a turkey chili more than a stew (to me a stew has more liquid). It was very tasty - the turkey was nicely done and you can adjust the heat/flavor level by the salsa you use. It didn't need any extra seasoning.