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Heat the oil over high heat in a large skillet and add the turkey. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
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Place the turkey in a slow cooker, and add the bell pepper, celery, serrano pepper, oregano, bay leaves, Molli Morelos sauce, tomatoes, beans, salt, and pepper. Stir to blend well.
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Cover, and cook 8 hours on Low.
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Serve in bowls with cheddar cheese, sour cream, tortilla chips, and lime wedges. Provecho!