This hearty chili builds its flavor the honest way: ground turkey browned down with onion, bell peppers, and zucchini, then bloomed with chili powder, cumin, smoked paprika, and a touch of cayenne until the whole pot turns fragrant. Fire-roasted tomatoes and a splash of chicken broth simmer everything down into a thick, richly spiced base, brightened at the end with a squeeze of fresh lime juice. Every ingredient here is a whole-food staple, no shortcuts, no fillers, just real vegetables and real spice doing the work. It's a satisfying, warming bowl that fits naturally into an anti-inflammatory way of eating. Top it with sliced avocado and cilantro for a fresh, creamy finish that balances the smoky heat perfectly.
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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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