This hearty chili is built on real, everyday ingredients that fit right into a Mediterranean-style way of cooking: lean ground turkey, a big base of onion, bell peppers, and zucchini, and good olive-oil-style cooking fat that keeps everything rich without feeling heavy. Fire-roasted crushed tomatoes and a touch of tomato paste give the broth deep, slow-simmered flavor, while garlic, cumin, smoked paprika, and oregano bring warmth without relying on anything processed. A finish of fresh lime juice, cilantro, and sliced avocado keeps the bowl bright and full of texture. It's a vegetable-forward, whole-food dinner that comes together in one pot and reheats beautifully. This one's a smart, satisfying choice for anyone building Mediterranean-friendly meals into their weekly 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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