Checking the ingredient list, there's nothing here that clashes with a dairy free kitchen — no cream, cheese, or butter anywhere in sight. What you get instead is a hearty bowlful of ground turkey simmered down with three kinds of vegetables, fire-roasted tomatoes, and a warm blend of chili powder, cumin, and smoked paprika that builds real depth as it cooks. The zucchini and bell peppers add body and a little sweetness, while a hit of lime juice at the end brightens the whole pot right before serving. Sliced avocado and fresh cilantro on top bring a cool, creamy finish without needing anything dairy at all. It's the kind of low-fuss, one-pot dinner that reheats beautifully, making it an easy staple for a dairy free rotation.
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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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