Ingredients
 
  • 2 tbsp avocado or coconut oil
  • 3-4 c shredded cooked turkey
  • 1 large yellow onion, diced
  • 1 poblano pepper, seeded and chopped
  • 4 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 2 c low/no sodium chicken broth
  • 5-6 fresh tomatoes, diced (or 28 oz. can no salt added diced tomatoes, undrained
Instructions
 
  1. In a Dutch oven or large stock pot, heat oil over medium-high heat for about 1 minute.
  2. Add turkey, onion and pepper and cook 5 minutes.
  3. Reduce heat to medium and add the tomato paste, chili powder, garlic powder and cumin, stirring well.
  4. Add the chicken broth and allow to reduce for 5 minutes.
  5. Stir in the tomatoes and mix well.
  6. Simmer on low heat 20 minutes to allow the flavors to meld.