Laurdee
08-27-2001, 02:43 PM
made this one tonight...delish :D I was worried it would be too spicy, but the chili powder I used wasn't very hot at all. Enjoy!
Oh, and point-wise...I used "Schwann's" turkey cutlets...70 calories for 3 ounces;no fat...1 point
and the chili beans are 1 point for 1/2 cup. So, in reality, my meal was only about 1.5 points for a nice bowlfull! I made rice to go along with it. Definitely a do-again recipe!
1-1/2 pounds turkey tenderloins, but into 3/4 inch pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 red bell pepper, cut into 3/4-inch pieces
1 green bell pepper, cut into 3/4-inch pieces
3/4 cup chopped red or yellow onion
3 cloves garlic, minced
1 can (15-1/2 ounces) chili beans in spicy sauce, undrained
1 can (14-1/2 ounces) chili-style stewed tomatoes, undrained
3/4 cup prepared salsa or picante sauce
Fresh cilantro (optional)
Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over turkey; toss to coat. Add red bell pepper, green bell pepper, onion, garlic, beans, tomatoes and salsa. Mix well. Cover and cook on LOW 5 hours or until turkey is no longer pink in center and vegetables are crisp-tender. Ladle into bowls. Garnish with cilantro, if desired.
Makes 6 servings
Oh, and point-wise...I used "Schwann's" turkey cutlets...70 calories for 3 ounces;no fat...1 point
and the chili beans are 1 point for 1/2 cup. So, in reality, my meal was only about 1.5 points for a nice bowlfull! I made rice to go along with it. Definitely a do-again recipe!
1-1/2 pounds turkey tenderloins, but into 3/4 inch pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 red bell pepper, cut into 3/4-inch pieces
1 green bell pepper, cut into 3/4-inch pieces
3/4 cup chopped red or yellow onion
3 cloves garlic, minced
1 can (15-1/2 ounces) chili beans in spicy sauce, undrained
1 can (14-1/2 ounces) chili-style stewed tomatoes, undrained
3/4 cup prepared salsa or picante sauce
Fresh cilantro (optional)
Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over turkey; toss to coat. Add red bell pepper, green bell pepper, onion, garlic, beans, tomatoes and salsa. Mix well. Cover and cook on LOW 5 hours or until turkey is no longer pink in center and vegetables are crisp-tender. Ladle into bowls. Garnish with cilantro, if desired.
Makes 6 servings