2 lbs ground turkey, extra lean or 1.5 lb leftover cooked turkey, chopped
3 garlic cloves, crushed
2 large onions, diced
4 large celery stalks, chopped
3 large bell peppers, chopped
14 oz can red kidney beans, drained & rinsed
14 oz can any white beans, drained & rinsed
28 oz can tomato sauce or crushed tomatoes
2 cups water or low sodium chicken broth
1 tbsp chipotle pepper in adobo sauce, minced or to taste
1 tbsp chili powder
1 tbsp taco seasoning, all natural
1/2 tsp salt
1/2 tsp freshly ground black pepper
Preheat large skillet on high and add ground turkey. Cook until brown, stirring and breaking into small pieces with spatula, occasionally. Transfer to a large crockpot. If using leftover cooked turkey, skip the browning step.
Return skillet to medium heat and spray with cooking spray. Add garlic, onion, celery, bell peppers and saute for 5 minutes or until golden brown. Transfer to a slow cooker.
Add remaining ingredients to slow cooker, cover and cook 8 hours on Low or 4 hours on High. Reduce cooking time to 5 hours on Low and 3 hours on High, if using cooked turkey. Serve hot.