Chili is one of those deeply satisfying comfort foods that can feel off-limits when you're eating grain-free and avoiding legumes — but this version skips the beans entirely and leans hard into vegetables and lean ground turkey for a bowl that's every bit as hearty. Diced zucchini, red and green bell peppers, and a full onion bulk it up beautifully, so you won't miss the fillers one bit. Fire-roasted crushed tomatoes and a generous spice blend — chili powder, smoked paprika, cumin, and a touch of cayenne — give it that deep, smoky backbone that makes a great chili taste like it's been going all day. A splash of fresh lime juice stirred in at the end brightens everything up and keeps the flavors from feeling heavy. The whole pot simmers for about 25 to 30 minutes, which is just enough time for the broth to thicken and the spices to really settle in. Serve it topped with sliced avocado and fresh cilantro and you've got a complete, colorful meal that feeds four without any complicated prep or hard-to-find ingredients.
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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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