Servings: 6
Ingredients:
1 1/2 tbsp avocado oil or safflower oil divided
1/2 Cup Onion, diced
1 Large red pepper, diced
1/2 Cup Celery, thinly sliced
1 tbsp Fresh garlic, minced
1 1/2 lbs Lean ground turkey
4 tsp Chile powder
1 tbsp paprika
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper (optional)
1 Can (14.5 oz) diced tomatoes
1 Can (14.5 oz) crushed tomatoes
1/2 Cup Water (add more if you want a soupier consistency)
2 tbsp tomato paste
1 tsp Salt
Pinch of pepper
2 Bay leaves
Directions:
Heat 1 tbsp of the oil in a large pan -avoid using high heat. Add in the onion, pepper, celery and garlic and cook until they begin to soften.
Add the rest of the oil and the turkey to the pan. Cook until the turkey begins to brown. Drain off any excess liquid.
Add in the spices and cook until the turkey is no longer pink and fragrant.
Add in the tomatoes, water, tomato paste, salt and pepper, stirring until well combined.
Bring to a boil then stir in the bay leaves, turn the heat to medium-low and cover. Simmer for about 30 minutes, stirring occasionally.
Once simmered, remove the bay leaves.
Now it’s ready to serve
if freezing for meals later, let it cool.
Tip:
by not adding beans you can add what you like after, more specifically when you freeze it for meals later. You can add: sweet potato, rice, beans, rice pasta or have a couple of slices of toast.
Add a dollop of plain greek yogurt on top or grass-fed shredded cheese.
Nutritional information:
Calories - 235 Protein - 22 gm Carbs - 16.3 gm Fiber - 4.3 Fat - 9.6 gm