Slow-Cooked Southwest Turkey Tenderloin Stew
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Southwest Turkey Tenderloin Stew
YIELD Makes 6 servings
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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.
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:
Slow Cooker Directions
- Place turkey in slow cooker. Sprinkle with chili powder, cumin and salt; toss to coat.
- Add beans, tomatoes with juice, salsa, bell peppers, onion and garlic; mix well. Cover; cook on LOW 5 to 6 hours.
- Adjust seasonings. Ladle into bowls. Garnish with cilantro, if desired.
This recipe appears in:
Southwestern
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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