Prep Time: 15 minutes | Cook Time: 60 Minutes | Serving Size:
8 1 ½ degrees Celsius
- 2 tablespoons coconut oil
- 1 red bell pepper
- 1 green pepper
- 1 small jalapeño
- 3 cloves of garlic
- 1 large onion
- 2 ¼ pounds ground turkey
- 2-3 tbsp paprika
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 can (28 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup chicken or beef bone broth
- 1.5 teaspoons Celtic salt
- ¼ teaspoon ground black pepper
Heat oil in a large pot over medium-high heat. Add bell peppers, jalapenos (if using), garlic and onion. Reduce heat to medium-low and cook for about 10 minutes, or until tender. Add the turkey, paprika, paprika, cumin and stir gently, trying not to break up the meat. Cover and cook for about 10 minutes, or until the meat is no longer pink. Add tomatoes, tomato paste, broth, salt and pepper. Stir to combine. Cover and bring to a simmer. Reduce heat to low and simmer, partially covered, for at least 1 hour, stirring occasionally.
NOTE: This can be made ahead and refrigerated or frozen. Double the recipe to save cooking time.
You can also make this ahead of time in the slow cooker. Bring everything together and cook for about 4 hours on high or 6 hours on low.
