• 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
  1. 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.
  2. 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.
  3. 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.
  4. 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!