PREP TIME: 15 Minutes | COOK TIME: 60 Minutes | SERVINGS: 8 1 ½ C

• 2 tablespoons coconut oil
• 1 red bell pepper
• 1 green bell pepper
• 1 small jalapeno
• 3 cloves garlic
• 1 large sweet onion
• 2 ¼ lbs ground turkey
• 2-3 tbsp chili powder
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 can (28 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste
• 1 cup Chicken or Beef Bone Broth
• 1 ½ tsp Celtic Salt
• ¼ tsp ground black pepper

Warm the oil in a large pot over medium- high heat. Add the bell peppers, jalapeno (if using) garlic and onion.  Reduce heat to medium-low and cook for about 10 Minutes, or until tender. Add the turkey, chili powder, paprika, cumin and gently stir, trying not to break up the meat. Cover and cook for about 10 minutes, or until the meat is no longer pink. Add the tomatoes, tomato paste, broth, salt and pepper. Stir to combine. Cover and bring to a simmer. Reduce heat to low and simmer, partially covered, for at least 1 hour, stirring occasionally.

NOTE: This can be prepared ahead and refrigerated or frozen. The recipe is doubled to save cooking time.

You can also make this ahead of time in a slow cooker. Put everything together and cook for about 4 hours on high or 6 hours on low.