Southwest Turkey Tenderloin Stew

• 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)

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

turkey tenderloins, chili powder, ground cumin, salt, tomatoes, garbanzo beans, black beans, pinto beans, green chilies, red bell pepper, green bell pepper, onion, salsa, garlic, fresh cilantro

Taken from www.food.com/recipe/southwest-turkey-tenderloin-stew-192525 (may not work)