This hearty chili is loaded with ground turkey, fire-roasted tomatoes, and a colorful mix of bell peppers, zucchini, and onion, all simmered low and slow until deeply thickened. Chili powder, smoked paprika, cumin, and a hit of cayenne build serious warmth and depth, while a squeeze of fresh lime juice at the end keeps everything bright. It's the kind of one-pot meal that browns the turkey right alongside the vegetables, so every bite is packed with flavor rather than relying on heavy seasoning. Finished with cilantro and creamy avocado, it's a satisfying, veggie-forward bowl that works great for a low sodium kitchen without skimping on bold, layered flavor. Make a big batch and it only gets better as the spices meld overnight.
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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 both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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