Slow Cooker Spicy Southwestern Turkey Stew

We’re heading into Fall, so I thought of two Fall favorites – Stew and Turkey.  Stew isn’t just for beef and turkey is not only for Thanksgiving! Best thing to warm you up during those cooler Fall days? Southwest spices, of course! This stew can be as spicy or mild as you like, but it is packed full of flavor. The hit of fresh cilantro and lime at serving really brighten the flavors. 

 The turkey tenderloin I found was in plastic with gravy.  I washed all the gravy away and patted the turkey dry with paper towels prior to chopping into cubes. This makes it safer for cutting (less slippery) and also removes the gravy from the being in the soup. I don’t think you need the gravy as there is a thickening step below on how to thicken to a more stew-like consistency. 

 You’ll note my photo doesn’t have corn.  It would seem I dropped my can of corn in the grocery store parking lot which I didn’t catch until I started cooking. (I thought I heard something fall out of my cart but couldn’t find it, but that is another story.)….so the kernels are in the slow cooker in spirit. They taste better when ACTUALLY there, not just in spirit, FYI. (Free cooking tip for you.) 

 Next time, I might experiment with sweet potatoes vs fingerling potatoes….cooking is all about the creativity!!

 **Remember to wash your hands whenever handling poultry to not cross contaminate potential bacterial from the fowl to other ingredients, counter tops, knives or cutting boards.**

 Ingredients:

• 1.5 pound turkey tenderloin cut into ¾ inch cubes
• Fingerling potatoes, cut into half or thirds in close to equal size
• 16 ounce can of stewed Mexican tomatoes, undrained
• 16 ounce can of spicy chili beans, undrained
• Small can of sweet, large kernel corn, DRAINED
• ¼ cup chopped celery into large rustic pieces
• ½ red onion chopped
• 2 jalapeno peppers cut into rings
  • For less spicy: remove the seeds from the jalapeno and chop it or use a Green Pepper which has no heat
• 1 orange or red pepper chopped into ¾ inch chunks
• Fresh sage – chopped fine
• 2 TBSP Chili powder
• Two cloves minced garlic
• 1 TBSP Cumin powder
• ½ TBSP dry Cilantro
• Dash Cayenne pepper to taste
• Coarse black pepper to taste
• Salt to taste
• ½ cup of your favorite Salsa –
  • Use mild for less spice. I used a spicy Chipotle salsa
• 2/3 cups Chicken broth
• Corn starch
• Fresh cilantro chopped for on top
• Sour cream finish
• Lime – squeeze before serving

 STEPS:

1. In a bowl, combine:

• Fresh sage – chopped fine
• Chili powder
• minced garlic
• Cumin powder
• dry Cilantro
• Dash Cayenne pepper
• Coarse black pepper
• Salt to taste

2. Toss Turkey chunks in the spice mix
3. Line turkey chunks in bottom of slow cooker
4. Add potatoes to slow cooker
5. Add celery, onion, red/orange pepper chunks
6. Add stewed Mexican tomatoes, undrained, to slow cooker
7. Add spicy chili beans, undrained, to cooker
8. Add sweet corn, DRAINED, to cooker
9. Add jalapeno peppers cut into rings
10. Add Salsa
11. Add Chicken Broth, all ingredients should be just covered by liquid. Add lid.
12. Add black pepper to taste
13. Add TBSP Chili powder
14. Cook in the crock pot on HIGH for 5 -6 hours or LOW for 8 hours (turkey should not be pink. Turkey temp should be 165 degrees)

 To Thicken to Soup to A Stew consistency- take this step just before serving.

1. Stew should be almost finished and simmering in slow cooker
2. In a separate small bowl, add 2 TBSP of Corn Starch to 2 TBSP of Cold Water.
3. Mix well until smooth with no lumps
4. Be sure your stew is simmering and stir in the corn starch mixture to thicken.
5. Permit to simmer 10 -20 more minutes to thicken

 Serving

Upon serving, top with fresh chopped cilantro, a dollop of sour cream, and squeeze of fresh lime juice.  Add a crusty thick slice of bread or sour dough dinner role on the side.