Ingredients
The following ingredients have 4 Servings
- 3-4 cups leftover roast turkey ((any skin removed))
- 1 cup dry red kidney beans, (soaked overnight)
- 10 ounce can chopped tomatoes and chiles
- 14 ounce can tomato sauce
- 3 (14 ounce) cans chopped tomatoes
- 2 yellow onions (finely diced)
- 1 green bell pepper (finely diced)
- 2 celery ribs (finely diced)
- 5 cloves garlic (minced)
- 2 large bay leaves
- 1 Tablespoon creole seasoning ((or Season All))
- 2-1/2 Tablespoons Mexene chili powder seasoning ((see below to make your own))
- Salt and pepper, to taste
Instruction
- Add the turkey to a food processor and pulse a few times until the turkey is ground enough to small chunks.
- Chop all vegetables.
- Add all ingredients to the slow cooker (except the salt and pepper).
- Cook on high for 4-6 hours, or low for 6-8 hours.
- Taste and add salt and pepper to taste and remove the bay leaves. If needed add a touch of brown sugar to cut the acidity.
- Serve with favorite accompaniments (e.g. sour cream, avocado, cilantro, corn chips, cheese).
