Southwest Turkey Tenderloin Stew
Bursting with bold Southwestern flavors, the Southwest Turkey Tenderloin Stew is a hearty one-pot meal that’s perfect for busy weeknights or cozy weekends. Tender bites of turkey tenderloin are seared to perfection and simmered with vibrant bell peppers, fiery jalapeño, black beans, and sweet corn in a rich, spiced tomato broth infused with chili powder, cumin, and smoked paprika. Simple pantry staples like chicken broth and canned diced tomatoes come together to create a savory base brimming with warmth and flavor. Quick to prepare in under an hour, this wholesome stew is as nutritious as it is delicious, with a zesty kick from fresh cilantro and lime for garnish. Serve it steaming hot for an irresistible comfort meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 lb Turkey tenderloin
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 Jalapeño, seeded and minced
- 14.5 oz Canned diced tomatoes (with juices)
- 1 cup Black beans, drained and rinsed
- 4 cups Chicken broth
- 1 cup Frozen corn
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 4 Lime wedges (for serving)
Instructions
Cut the turkey tenderloin into bite-sized cubes and set aside.
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Add the minced garlic, red bell pepper, green bell pepper, and jalapeño. Cook for another 5 minutes, stirring frequently.
Push the vegetables to one side of the pot and add the cubed turkey onto the empty side. Sear the turkey for 4–5 minutes, stirring occasionally, until browned on all sides.
Stir the turkey and vegetables together and add the canned diced tomatoes with their juices, black beans, chicken broth, and frozen corn. Mix well.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 25–30 minutes, stirring occasionally to prevent sticking.
Taste the stew and adjust the seasonings as needed.
Serve the stew hot, garnished with fresh cilantro and a squeeze of lime juice from the lime wedges.
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5748 mg | 250% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 34.9 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5214 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
