1 1/2 lbs turkey tenderloins, cubed
1 tbsp chili powder
1 tsp ground cumin
3/4 tsp salt
1 red bell pepper, diced
1 green bell pepper, diced
3/4 cup chopped yellow onion
3 garlic cloves, minced
1 can (15 1/2-oz) chili beans in sauce, do not drain
1 can (14 1/2-oz) chili-style stewed tomatoes, undrained
3/4 cup prepared salsa OR picante sauce
Fresh cilantro for garnish, if desired
Place the turkey in a slow cooker. Sprinkle the spices and salt over the turkey; toss to coat. Add the peppers, onion, garlic, beans, tomatoes, and salsa. Stir to mix well.
Place lid on cooker and cook on low 5 hours or until turkey is no longer pink in the center.
To serve, ladle into bowls and garnish each with a sprig of the cilantro, if desired.
Yield: 6 servings
1 tsp ground cumin
3/4 tsp salt
1 red bell pepper, diced
1 green bell pepper, diced
3/4 cup chopped yellow onion
3 garlic cloves, minced
1 can (15 1/2-oz) chili beans in sauce, do not drain
1 can (14 1/2-oz) chili-style stewed tomatoes, undrained
3/4 cup prepared salsa OR picante sauce
Fresh cilantro for garnish, if desired
Place the turkey in a slow cooker. Sprinkle the spices and salt over the turkey; toss to coat. Add the peppers, onion, garlic, beans, tomatoes, and salsa. Stir to mix well.
Place lid on cooker and cook on low 5 hours or until turkey is no longer pink in the center.
To serve, ladle into bowls and garnish each with a sprig of the cilantro, if desired.
Yield: 6 servings
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