Southwest Turkey Stew
I prefer main dishes that enable me to stay on my diet but still eat what the rest of the family eats. This stew is a hit with my husband and our young children. —Stephanie Wilson of Helix, Oregon6 ServingsPrep: 15 min. Cook: 5 hours
Ingredients
- 1-1/2 pounds turkey breast tenderloins, cubed
- 2 teaspoons canola oil
- 1 can (15 ounces) turkey chili with beans, undrained
- 1 can (14-1/2 ounces) diced tomatoes
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 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
Directions
- In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow
- cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic,
- chili powder, salt and cumin. Cover and cook on low for 5-6 hours or
- until turkey is no longer pink. Garnish with cilantro if desired.
- Yield: 6 servings.
Nutrition Facts: 1-1/4 cups equals 238 calories, 4 g fat (1 g saturated fat), 65 mg cholesterol, 837 mg sodium, 17 g carbohydrate, 5 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable,