4 tbsp. vegetable oil, divided
2 med. onions, peeled and diced
2 red or green bell peppers, seeded and diced
3 cloves garlic, peeled and minced
1 rib celery, diced
1 carrot, peeled and grated
1 med. zucchini, grated
1/4 tsp. ground cumin
1/4 tsp. dried thyme
Cayenne pepper to taste
1 lb. raw ground turkey
1 bottle (12 oz.) chili sauce
1 can (14 1/2 oz.) chicken broth
2 tbsp. Worcestershire sauce
1 bay leaf
Salt, to taste
4 lg. seeded rolls, split and toasted

Heat 2 tablespoons oil in a large skillet over medium heat. Add onions, bell peppers and garlic. Cook, stirring occasionally about 8 minutes or until vegetables are soft. Add celery, carrot, zucchini, cumin, thyme and cayenne pepper, cook 2 minutes. Remove vegetables from skillet, set aside.

Heat remaining 2 tablespoons oil in the same skillet. Stir in ground turkey. Cook, stirring and breaking up turkey with a wooden spoon, for 3 to 4 minutes or until lightly golden. Add reserved vegetable mixture, chili sauce, chicken broth, Worcestershire sauce and bay leaf. Reduce heat and simmer, partly covered, stirring occasionally about 15 minutes or until sauce thickens slightly. Taste and adjust seasoning, adding salt and cayenne, if necessary. Remove and discard bay leaf.

Spoon hot turkey mixture onto bottoms of toasted rolls.