Southwest Turkey Tenderloin Stew

1 package turkey tenderloins, cut into 3/4 inch pieces
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 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 tomatoes, undrained
3/4 cup prepared salsa or picante sauce

Place turkey in crockpot. 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 6 hours or until turkey is no longer pink in centers and vegetables are tender.



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