Makes 6 servings

1 package (about 1-1/2 pounds) turkey tenderloins, cut 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 with sauce, tomatoes with juice 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.

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