Instructions
In a large bowl, combine bread and milk into a paste. Mix in turkey, salt, and pepper. Heat olive oil in a large skillet. Add onions, chili powder, tomato paste, and garlic, cumin, oregano, and red pepper flakes. Cook until vegetables are softened, about 5-7 minutes. Stir in half the turkey mixture and cook for about 5 minutes. Add in the rest of the turkey and cook until no longer pink. Stir in the tomato sauce and scrape up any brown bits in the pan. Transfer to the slow cooker. Stir rest of the ingredients into the slow cooker. Cover and cook on low 4-6 hours. Serve hot in bowls and add hot sauce to taste if you like.
