Paleo Instant Pot (or on the stove) Turkey Chili (It’s a Mouthful.)

Ingredients:
avocado oil
Large onion, diced
Bell pepper, chopped
Medium to large zucchini, chopped
Salt and pepper to taste
6 garlic cloves, chopped
2 T. chili powder
2 T. cumin
1 T. oregano
¼ t. Cayenne powder
¼ t. White pepper-for both the cayenne and white pepper you can choose to leave out or add more for a spicier chili
1 lb. turkey
14.5 ounces diced tomatoes
(1) C. bone broth-can leave out if you’d like a thicker chili. You can also leave it in and saute’ (simmer) for 20 minutes without the lid to make it thicker and retain the nutrients of the broth.
Avocado, chopped

Directions: (The following can ALL be done in a pot, on the stove!)

1. Use “saute’” setting on instant pot. When “hot” add 1 T. cooking fat, onion, bell pepper and zucchini. Saute’ until tender. Or do this in a large pot on the stove.
2. Add turkey and brown.
3. Add seasonings and garlic. Stir until fragrances “bloom” but be careful not to burn the garlic.
4. Add broth and tomatoes. Stir. Set Instant Pot to “manual” for 5 minutes. Or simmer on stove for 20-30 minutes.
5. Release pressure or allow to release on it’s own.
6. Top with avocado, I love the contrast of the hot/spicy with the cool/creamy!
7. NOTE: In the chili pictured, I used celery instead of zucchini. Don’t be hesitant to use what you have. Include the spices and tomatoes. After that, use your creativity!