This hearty chili starts with ground turkey browned until deeply savory, then built up with diced onion, red bell pepper, and garlic before a warm blend of chili powder, cumin, smoked paprika, and oregano gets stirred in. Cubed sweet potato simmers right in the pot with fire-roasted tomatoes and broth until fork-tender, giving the chili a naturally thick, hearty texture without any grains or beans needed. A finishing squeeze of fresh lime juice brightens the whole pot, and sliced avocado plus a scatter of cilantro on top add richness and freshness in every bowl. It's a satisfying, one-pot dinner that leans on real vegetables, lean protein, and warming spices for its flavor. This one is a genuinely solid pick for a Whole30 kitchen, no fuss required to make it work for the week.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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