Heat evoo in a large saute pan over medium-high heat. Saute onion, pepper and celery, stirring frequently, until vegetables are softened, 5 to 7 minutes. Add garlic and cook until just fragrant about 1 minute. Season with salt and pepper.

Add ground turkey, breaking up meat with a wooden spoon, and cook for about 5 minutes, until no longer pink.

Stir in tomato paste, vinegar, date honey and chili powder. Simmer until everything is hot, adding water if needed to thin out the sauce. Simmer until thickened, stirring occasionally, 6 to 8 minutes.

Taste and adjust seasoning before spooning onto buns. Serve with pickled vegetables or raw veggie sticks.