Ingredients
- 2 tbsp olive oil, divided
- 1 yellow onion, diced
- ½ red bell pepper, seeded and diced
- ½ yellow bell pepper, seeded and diced
- 3 cloves of garlic, minced
- 1 ½ lb ground turkey
- 3 tbsp chili powder
- 3 tbsp cacao powder
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp black pepper
- 2 14 oz cans of unsalted diced tomatoes
- ¼ cup unsalted beef bone broth
- Avocado slices, for serving
- Sliced scallions, for serving
- Fresh cilantro, for serving
Instructions
- Warm 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add onions and bell peppers and cook until softened, about five minutes.
- Add the minced garlic and cook for 30 seconds, then add the ground turkey. Break it apart with a wooden spoon as you cook until browned, about six to eight minutes. Season with all the spices and stir until well combined.
- Add the tomatoes and broth, stir well. Bring the liquid to a low boil, then reduce heat to low-medium and let it simmer, uncovered, for 25 minutes, stirring occasionally.
- Remove the chili off the heat and let it rest for five minutes before serving. Garnish with avocado slices, green onion, and cilantro if you wish, and serve!