Prep Time: 3 Hours
Ingredients: (Serves 8)
1 tbsp. Extra Virgin Olive Oil
3 Garlic (cloves, minced)
2 Yellow Onion (medium, diced)
2 Red Bell Pepper (chopped)
2 Carrot (large, diced)
2 stalks Celery (diced)
1 Sweet Potato (peeled, chopped)
2 lbs. 93% Lean Ground Turkey
1 1/2 cups Water (more as needed)
15 oz. tomato Sauce
14 1/2 oz. Diced Tomatoes
3 tbsp. Chili Powder
1 tbsp. Cumin
1 tbsp. Paprika
1 tsp. Cayenne Pepper (extra if you like it hot!)
1 tsp. Sea Salt
1/2 tsp. Black Pepper
1 tsp. Red Pepper Flakes
2 Avocados
Directions: Heat the oil in a large soup pot over medium heat. Add garlic, onions, bell peppers, carrots, celery, and sweet potato. Sauté́ for 7-9 minutes, until soft.
Add the turkey and cook until it starts to brown (about 7 minutes), mixing often to break up chunks. Add 1 1/2 cups water, tomato sauce, diced tomatoes in their juices, chili powder, cumin, paprika, cayenne, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce to a simmer. Keep uncovered. Cook for about 45 minutes, stirring often. When it’s done, add extra spices to reach your desired 28 flavor. Slice avocado for garnish, and enjoy!
