Add the cooked turkey, Rotel tomatoes, stewed tomatoes and Creole navy beans to the pot, and stir until well-combined.
Pour the chili powder, cumin, paprika, parsley flakes and SP&C to taste into the pot. Mix until well-combined.
Simmer over low heat for 30 minutes, stirring often.
This Creole turkey chili was created to be thick. If you would like to thin it out some, add 1/2 to 1 cup of water or chicken or turkey broth to the mixture. If you want to thin it out even more, add more water or broth. Then, taste and adjust seasonings accordingly. I made this with cooked chicken breasts, also. While the cooked turkey shredded during cooking, the chicken breasts did not. So, the chili was creamier, without any need for additional water or chicken broth. The taste was similar, but using chicken did give it a delicious, distinct flavor of its own.