Friday, January 2, 2009

Southwest Turkey Stew

Serves: 6

1 lb. turkey, cooked & cubed
1 t. chili powder
1/2 t. cumin
1/2 t. salt
1/2 red bell pepper, cut into 3/4-inch pieces
1/2 green bell pepper, cut into 3/4-inch pieces
3/4 c. onion, chopped
3 cloves garlic, minced
1 can (15.5 oz.) chili beans, undrained
1 can (14.4 oz.) Mexican-style stewed tomatoes, undrained
3/4 c. salsa

Place turkey in crock pot. Sprinkle with chili powder, cumin and salt; toss to coat. Add remaining ingredients. Mix well. Cover and cook on low for 4 hours.

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Tips: This recipe is great if you're trying to find a way to use up leftover holiday turkey. You can also use uncooked turkey, just make sure you cook it longer or on high. I also chose to chop up the stewed tomatoes a bit because my family is not a big fan of large chunks of tomatoes in our stew. I made Easy Corn Bread to go with this and it was quite a hardy meal! I also shared this recipe at Ann Kroeker's Food on Fridays & Simply Sugar & Gluten Free's Slightly Indulgent Tuesday.

Recipe adapted from 365 Favorite Brand Name Slow Cooker Recipes & More


shopannies said...

sounds delicious

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