Have you ever searched for a recipe ingredient that seemed very basic but turned out to be really hard to find? That’s what happened to me with this stew. Apparently turkey tenderloins are a rare find, at least in the Indianapolis area. After going to two different grocery stores, I ended up settling for a pre-marinated turkey tenderloin, hoping the flavor would fit well in the stew.
The thing I love about cooking though is that almost anything can be replaced with something else. Now baking is a different story, don’t try to replace ingredients when baking unless you know what you’re doing.
If you can’t find turkey tenderloins (even the pre-marinated kind), you may use chicken breast tenderloins or even use beef!
A couple of weeks after making this stew I went to a Kroger that was remodeled and expanded recently and it had all kinds of turkey products – ground turkey, turkey tenderloins, even turkey drumsticks! I know where I’m going for turkey from now on!
Here is a tip to prevent boredom from eating the same stew all week, or however long it lasts in your kitchen: mix it up from eating it on its own to pouring it over polenta, over rice, over quinoa, or even put it in lettuce wraps! I’m not joking – I made lettuce wraps with this. I spread a little sour cream on each piece of lettuce and put the stew mixture inside. Just don’t put the liquid in the lettuce wraps or you’ll have a big mess!
- 2 lb turkey tenderloins, cut into ¾ inch pieces
- 1 can diced tomatoes (no salt added or low sodium)
- 1 can red kidney beans, drained (no salt added)
- 1 yellow bell pepper, cut into ¾ inch pieces
- 2 zucchinis, cut into ¾ inch pieces
- 6 oz red pearl onions
- 1 cup baby carrots, cut into bite size pieces
- 1½ cup roasted garlic pasta sauce (I like Classico)
- 3 cloves of garlic, minced
- 1.5 tsp chili powder
- 1 tsp garlic powder
- ¼ tsp cumin
- ½ tsp salt
- ½ tsp pepper
- Place turkey in slow cooker. Top with can of tomatoes.
- Add in bell pepper, zucchinis, onions, and carrots.
- Add seasonings and minced garlic.
- Add beans and pasta sauce and mix well.
- Cover and cook on LOW for 5 - 6 hours.
This recipe was adapted from The Slow Cooker Bible.