This hearty chili is packed with lean ground turkey, crisp bell peppers, and diced zucchini, all simmered low and slow in fire-roasted tomatoes until the flavors turn rich and deep. Smoked paprika, cumin, and a hit of cayenne give it real backbone, while a finish of fresh lime juice keeps every spoonful bright. There's no filler here — just real vegetables, real spices, and real meat building the base, ladled into bowls and finished with cool avocado and fresh cilantro. It's the kind of one-pot meal that feels indulgent but is built entirely from whole-food ingredients, making it a natural fit for a Whole30 kitchen. Make a big batch on a Sunday and you've got a satisfying, protein-packed lunch or dinner ready to go all week.
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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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