Prep time: 15-20 minutes‍

Total time: 1 hour

Serves 8

Ingredients:

• 1 tablespoon olive
• 1 large yellow onion, chopped
• 1 pound organic ground turkey or lean grass-fed beef
• 2 cloves garlic, finely minced
• 2 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans diced tomatoes
• 1 (15.5 oz) can kidney beans, drained and rinsed
• 1 (15.5 oz) can black beans, drained and rinsed
• 1 (15.5 oz) can pinto beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, chopped (optional, for heat) 
• Sea salt
• Ground black pepper

Garnishes: 

• Sliced avocado, chopped cilantro, and finely diced red onion

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Instructions: 
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1. Add the olive oil to a large soup pot and place it over medium heat for 1-2 minutes. Add the chopped onion. Stir and cook until soft, 3-4 minutes.
2. If using ground turkey/beef, add it to the pot and cook until browned. Add a pinch of sea salt and a sprinkle of black pepper and stir. If making this chili vegan, skip straight to step 3.
3. Reduce heat to low and add the minced garlic, chili powder, cumin, paprika, and pinch of sea salt. Stir for 1 minute.
4. Bring the pot back to medium heat, add the tomato sauce and diced tomatoes. Stir well, scraping the bottom of the pan.
5. Add the beans and peppers plus 1 teaspoon of sea salt and 1/2 teaspoon black pepper. Stir well and cook on low for at least 30 minutes, then taste to check to see if you need more salt. Add 1/2 to 1 cup of purified water to thin out your chili if it is too thick.