Southwest Turkey Tenderloin Stew - cooking recipe

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 1/2 ounce) 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)

Preparation

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