1 1/2 Tbsp Olive oil, divided
1/2 Cup Onion, diced
1 Large red pepper, diced
1/2 Cup Celery, thinly sliced
1 Tbsp Fresh garlic, minced
1.25 Lbs 93% Lean ground turkey
4 tsp Chile powder
1 Tbsp Paprika
1 1/2 tsp Ground cumin
1/4 tsp Cayenne pepper
1 can Fire roasted diced tomatoes (14.5 oz)
1 can Crushed tomatoes (14.5 oz)
1/2 Cup Water
2 Tbsp Tomato paste
1 tsp Salt
Pinch of pepper
2 Bay leaves
1/4 Cup Parsley or jalapeno, chopped
-Heat 1 Tbsp of the oil in large pan on medium heat. Add in onion, pepper, celery and garlic and cook until they begin to soften. About 3 minutes.
-Add the rest of the oil and the turkey to the pan. Cook until the turkey begins to brown, about 3-4 minutes. Drain off any liquid.
-Add in spices and cook until the turkey is no longer pink and the spices are fragrant. About 3-4 minutes.
-Add in the fire roasted tomatoes, crushed tomatoes, water, tomato paste, salt and pepper and stir until well combined. Then, bring to a boil.
-Once boiling, stir in the bay leaves, turn the heat to medium low and cover the pan. Simmer for 30 minutes, stirring occasionally.
-Once simmered, remove the bay leaves and stir in the parsley.