Ingredients

The following ingredients have 8 Servings
  • 1 Tbsp avocado oil or olive oil
  • 1 medium yellow onion, diced
  • 2 red or green bell peppers, diced
  • 1 large poblano chile or jalapeno, diced
  • 2 garlic cloves, minced
  • 1 pound ground turkey (or grass-fed beef)
  • 2-3 cups diced fresh tomatoes with juice
  • 1/2 cup vegetable broth
  • 2 small zucchini, sliced
  • 2 cans (15 oz. each) black beans, preferably reduced-sodium, rinsed well and drained, or 3 cups home-cooked/prepared black beans
  • 4 Tbsp organic tomato paste
  • 3 Tbsp chili powder
  • 1/2 Tbsp. ground cumin
  • Juice of 1 fresh lime
  • Sea salt & freshly ground pepper to taste (optional)
  • Sliced green onions & diced avocado as garnish (optional)

Instruction

  • Heat oil in a large stock-pot over medium-high heat.
  • Sauté onion, bell pepper, chile, and garlic, stirring often, about 3-4 minutes.
  • Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes (drain grease).
  • Stir in tomatoes, broth, zucchini, beans, tomato paste, chili powder, & cumin.
  • Cover and bring chili to a boil, stirring often.
  • Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes.
  • Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.
  • Food prep make ahead: Up to 3 days, refrigerated. Wonderful the next day!