Smoky paprika and ground turkey simmer together with sweet potato cubes until everything turns tender and rich, no beans or grains needed to make this chili feel hearty. The base builds from diced onion, red bell pepper, and garlic sautéed until fragrant, then deepened with crushed tomatoes, chicken broth, cumin, and a touch of cayenne for heat. A finishing squeeze of lime juice brightens the whole pot before it's ladled into bowls and topped with cool avocado slices and fresh cilantro. It's a satisfying, one-pot dinner with real depth of flavor, and it's a great fit for a Whole30 kitchen. Make a big batch — the flavors only get better as it sits.
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Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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