Ingredients:

  • 1 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 lb 93% lean ground turkey
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp lime juice

Instructions:

  1. Heat the avocado oil in your Dutch oven over medium high heat. Add the diced onion and red bell pepper, sautéing for 4-5 minutes until the onions look translucent.
  2. Add the ground turkey to the pot. Use your spoon to break it into small crumbles. Cook for about 6-8 minutes until the meat is no longer pink and has a light brown crust.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a darker brick red color. Note: This removes the raw metallic taste from the paste.
  4. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Let them cook for 60 seconds until you smell the spices filling the room.
  5. Pour in the fire roasted tomatoes with their juices. Add the drained kidney beans, black beans, and chicken broth. Stir everything together well.
  6. Bring the pot to a gentle boil. Immediately reduce the heat to low.
  7. Cover the pot with a lid and simmer for 20 minutes. The liquid should thicken and the flavors meld.
  8. Turn off the heat. Stir in the lime juice right before you ladle it into bowls.