Ingredients:

For the sauce:

15 roma tomatoes (cut in half)

4 cloves garlic

2 tablespoons fresh cilantro

2 tablespoons fresh basil

2 small carrots (sliced)

6 kalamata olives

1/2 white onion

Mix all ingredients together in blender, then add sauce mixture to a lightly oiled large cast iron pan and simmer on low for about 30 minutes.

While the sauce is simmering, chop the vegetables and turkey:

1/2 green pepper

1/2 red pepper

1/2 yellow pepper

1/2 purple onion

2 green onions

1/2 fresh jalapeno

3 cups cooked turkey (Any kind will work just fine. I used leftovers)

After sauce has simmered for 30 minutes, add the chopped vegetables.

Add 2 cups chicken stock (homemade is the best option)

Add the spices:

4 teaspoons onion powder

4 teaspoons garlic powder

2 teaspoons garlic salt

4 teaspoons smoked paprika

4 teaspoons cacao powder/cocoa powder

4 teaspoons cumin

1-2 teaspoon red chili flakes

6 dried red chiles

salt & pepper to taste

Simmer an additional 30 minutes, stirring occasionally.

Add the turkey and simmer an additional 30 minutes.