Mexico’s main source of meat in pre-columbian times was turkey and this would have been a fairly traditional style chili dish.

Ingredients

• 2 Tbsp Canola oil
• 2 cups chopped onion
• 1 cup chopped green pepper
• 1 cup chopped red pepper
• One can stewed tomatoes
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 tbsp cayenne pepper
• 1 garlic clove, smashed
• 2 Tbsp tomato paste
• 1 can kidney beans, drained
• 1 can black beans, drained
• 1/2 cup chicken or turkey stock
• 1 chopped jalepeno pepper
• 1 teaspoon dried oregano
• 3 to 4 cups of shredded, cooked turkey meat (preferably dark)

Directions

1. Saute onion and bell peppers over medium high heat, stirring, until softened, about 5 minutes. Add tomatoes, chili powder, cumin, and cayenene and cook, stirring, for a minute or two more.
2. Ttransfer to slow cooker. Add garlic, tomato paste, beans, stock, jalepeno pepper, and cooked turkey meat. Allow to cook for 3-4 hours on high or 6-8 hours on low.
3. Garnish with shredded cheddar cheese, chopped red onion, or sour cream.