1 pound of ground turkey
1 15 ounce can of low sodium kidney beans drained
1 cup of chopped celery
1 large onion chopped
1/2 cup chopped green sweet pepper
1 to 10 fresh jalapeño/habanero/pablano peppers chopped (I used the seeds but to cut back on spice, take them out)
14 1/2 ounce can tomatoes, cut up
10 ounce can chopped tomatoes and green chile peppers
1 cup spicy v-8 (or non spicy)
2 cloves garlic minced
1 6-ounce can of tomato paste
3-4 teaspoons of chili powder
1/2 teaspoon of ground cumin
In a large skillet, cook the meat until brown, then drain fat
In a 3 1/2 to 5-quart slow cooker, combine cooked meat, beans, celery, onion, sweet pepper, and jalapeño peppers. Add undrained tomatoes, vegetable juice, tomato paste, garlic, chili powder and cumin.
Cover and cook for 8 to 10 hours on low heat or 4 to 5 hours on high heat.
I added way more veggies then called for to make it nice and chunky. I love spice so I added about 6 hot peppers.
Let me know if you like it!
