Ingredients
- 1 1/2 tablespoons olive oil divided
- 1/2 cup onion diced
- 1 large red pepper diced
- 1/2 cup celery thinly sliced
- 1 tablespoon fresh garlic minced
- 1 1/4 pounds 93% lean ground turkey
- 4 teaspoons chili powder
- 1 tablespoon paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 can fire-roasted diced tomatoes (14.5 ounces)
- 1 can crushed tomatoes (14.5 ounces)
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 teaspoon salt
- Pinch of pepper
- 2 bay leaves
- 1/4 cup parsley chopped
Instructions
- Heat 1 tablespoon of the oil in a large pan on medium-high heat. Add the 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 remaining liquid.
- Add the spices and cook until the turkey is no longer pink and the spices are fragrant, about 3-4 minutes.
- Add 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.
- Remove the bay leaves and stir in the parsley.