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.
Makes 6 servings
|1-1/2||pounds turkey tenderloins, cut into 3/4-inch pieces|
|1||tablespoon chili powder|
|1||teaspoon ground cumin|
|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)|
- 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.
|Serving Size:||1-1/4 cups stew (without garnish)|
|Calories from Fat||13 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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