3 cups of broth (chicken or vegetable)
2-4 cups turkey (depending on how much leftovers you have)
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp cayenne pepper flakes
1 tsp black pepper
8 oz can of tomato sauce
1 red onion
1 red bell pepper
1 green bell pepper
2 Serrano peppers (dried from my garden)
3 garlic cloves – chopped
15 oz can White Kidney Beans
15 oz can Great Northern Beans
15 oz can SW Premium Chili Beans (50% less sodium – pinto beans, chili peppers, onions and garlic zesty tomato sauce)
1 tsp Tabasco
1 tsp Tapatio Hot Sauce
Shredded cheese (pepper jack and colby jack mix)
Extra Virgin Olive Oil
I started by cutting up the turkey, I add it to a crock pot with 3 cups of broth (chicken or vegetable). Next add in chili powder, garlic powder, cumin, cayenne pepper flakes, black pepper and tomato sauce. While this is cooking on low, I drizzle a pan with Extra Virgin Olive Oil and saute the red onion, red bell pepper, green bell pepper, Serrano peppers and garlic cloves. Caramelize these on medium.Then add to the crock pot.
Next rinse you can of beans. Add beans to crock pot. Now add the Tabasco
and Tapatio Hot Sauce. You can add more for an extra hot kick or omit, if you don’t like it spicy. let this all cook together on low for about 6 hours or until hot.
Top with shredded cheese and jalapenos. Sour cream and cilantro is nice, too!