Low Iodine Paleo Turkey Chili

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

4 servings

2 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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
Chef's tip
Regular crushed tomatoes are not fire-roasted, so the dish will be less smoky.
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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