Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Tbsp Olive oil, (divided)
  • 12 oz Sweet potato, (cut into 1/2 inch cubes)
  • 1/2 Cup Onion, (diced)
  • 1/2 Cup Celery, (thinly sliced)
  • 1 Tbsp Fresh garlic, (minced)
  • 1 Lb 93% Lean ground turkey
  • 4 tsp Chile powder
  • 1 Tbsp Paprika
  • 1 1/2 tsp Ground cumin
  • 1/4 tsp Cayenne
  • 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 Tbsp Tomato paste
  • 1 tsp Salt
  • Pinch of pepper
  • 2 Bay leaves
  • 1/4 Cup Parsley, (minced)

Instruction

  • Heat 1 Tbsp of the oil in a large pan on medium high heat. Add in the potato, onion, pepper, 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.
  • DEVOUR!