Roast cherry peppers either on grill or on a stove flame. Cool, peel and then diced small. Jared cherry peppers can be used do not roast. Also note: other hot peppers can be used. Once complete add to slow cooker than add the small can of chilies.

Place whole clove of garlic in a custard cup; drizzle with a little of the olive oil. Cover with foil and roast in the oven until very tender; cool and squeeze to remove pulp. Place in slow cooker. In a skillet place the remaining Olive Oil and heat to medium. Add the onion, bell pepper, the Cherry Peppers, can of chilies & the roasted garlic pulp; cook until the onion becomes translucent.

Take this mixture and place into a holding bowl. In the same skillet place the ground turkey and chicken; fry up on medium to medium-high heat until the meat becomes browned and cooked through.

In a large slow cooker place the ingredients from the first mixture plus the ground meat and the rest of the ingredients; add the tomatoes with their liquid, the white beans, the red wine, herbs, & vegetable bouillon cubes. Cook on low heat for 6 - 8 hours. Taste add hot sauce for a more spicier Chili also add salt and pepper if needed.