Prep: 15 Minuts Cook: 5 to 6 hours (on Low) Numbers of Serves: 6 Serves

southwest-turkey-stew-mexican-homemade-recipe

This Southwest Turkey Stew is an absolute win if you want a meal that tastes amazing but still loves you back. First off, using lean turkey tenderloins gives you a massive hit of high quality protein without all the heavy saturated fat, keeping you full and helping your muscles recover. Then you’ve got a colorful mix of sweet red and green peppers, onions, and tomatoes, which are practically bursting with Vitamin C and antioxidants to keep your immune system sharp. Plus, because it’s loaded with beans and fresh veggies, it delivers a great dose of dietary fiber that keeps your digestion happy and your energy levels steady throughout the day. It’s comforting, hearty comfort food that actually leaves you feeling light and energized.


Ingredients

  • 1-1/2 pounds turkey tenderloins, cubed
  • 2 teaspoons vegetable oil
  • 1 can (15 ounces) turkey chili with beans, undrained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 medium sweet red pepper, cut into 3/4-inch pieces
  • 1 medium green pepper, cut into 3/4-inch pieces
  • 3/4 cup chopped onion
  • 3/4 cup salsa
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro (optional)
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    Instructions

    1. In a nonstick skillet, brown the cubed turkey in vegetable oil.
    2. Transfer the browned turkey to a 3-quart slow cooker.
    3. Stir in the undrained turkey chili, diced tomatoes, sweet red pepper, green pepper, chopped onion, salsa, minced garlic, chili powder, salt, and ground cumin.
    4. Cover the slow cooker and cook on low for 5 to 6 hours (or until the turkey juices run clear).
    5. Garnish with minced fresh cilantro before serving, if desired.