Ingredients
- 1 1/2 tablespoons olive oil, divided
- 12 ounces sweet potato, cut into 1/2 inch cubes
- 1/2 cup onion, diced
- 1/2 cup celery, thinly sliced
- 1 tablespoon fresh garlic, minced
- 1 pound 93% lean ground turkey
- 4 teaspoons chili powder
- 1 tablespoon paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (14.5 oz)
- 1 can dark red kidney beans, drained and rinsed (14oz) (leave out for paleo/Whole30)
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 teaspoon salt
- Pinch of pepper
- 2 bay leaves
- 1/4 cup parsley, minced
Instructions
- Heat 1 tablespoon of the oil in a large pan on medium-high heat. Add in the sweet potato, onion, celery, and garlic and cook until they begin to soften, about 5 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 of the liquid.
- Add in the 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, beans, 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.
