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Slow-Cooked Southwest Turkey Tenderloin Stew


Southwest Turkey Tenderloin Stew

Southwest Turkey Tenderloin Stew

This low-fat, high-fiber recipe is an alternative to an old favorite—beef stew! And not only is white-meat turkey lower in fat, it ‘s a good source of iron, zinc and B vitamins.

Yield

Makes 6 servings

Ingredients

1-1/2 pounds turkey tenderloins, cut into 3/4-inch pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chili beans in spicy sauce, undrained
1 can (14-1/2 ounces) chili-style stewed tomatoes, undrained
3/4 cup salsa or picante sauce
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
Fresh cilantro (optional)

Preparation

  1. Place turkey in slow cooker. Sprinkle with chili powder, cumin and salt; toss to coat.
  2. Add beans, tomatoes with juice, salsa, bell peppers, onion and garlic; mix well. Cover; cook on LOW 5 to 6 hours.
  3. Adjust seasonings. Ladle into bowls. Garnish with cilantro, if desired.

Nutritional Information

Serving Size: 1-1/4 cups stew (without garnish)
Calories 203
Calories from Fat 13 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 45 mg
Carbohydrate 23 g
Fiber 6 g
Protein 25 g
Sodium 827 mg

Dietary Exchange

Starch 1
Vegetable 1
Meat 2-1/2

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