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.

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