Eosinophilic Esophagitis Friendly Paleo Turkey Chili
Total time1 hr
Prep time15 min
Cook time45 min
4.8(24)
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Learn more →Ingredients
4 servings
- 2 tbsp avocado oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 4 cloves garlic, minced
- 1 ½ lb ground turkey
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 cup chicken broth
- 1 tbsp tomato paste
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
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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