This hearty chili is loaded with ground turkey, two colors of bell pepper, and diced zucchini, all simmered down with fire-roasted tomatoes and a warm blend of chili powder, cumin, and smoked paprika. A splash of chicken broth and a squeeze of fresh lime juice at the end keep the flavor bright while the pot thickens into something rich and deeply savory. Everything browns and simmers together in one pot, so the vegetables soften into the sauce and the spices have plenty of time to bloom. Finished with cilantro and cool slices of avocado, it's got that satisfying, ladle-into-a-bowl comfort-food quality without feeling heavy. It's a solid choice for a gluten free dinner rotation, easy to make ahead, and it only gets better as leftovers the next day.
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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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