Servings: 4 servings

1 Tbsp coconut oil 1 Tbsp coconut oil
2 large onions, chopped 2 large onions, chopped
4 cloves garlic, minced or crushed 4 cloves garlic, minced or crushed
9 regular size carrots 9 regular size carrots
3-4 zucchini, chopped 3 to 4 zucchini, chopped
3-4 yellow squash, chopped 3 to 4 yellow squash, chopped
3-4 peppers, any colour, chopped 3 to 4 peppers, any colour, chopped
2 lbs ground turkey 2 lbs ground turkey
4 Tbsp chili powder 4 Tbsp chili powder
2 Tbsp paprika 2 Tbsp paprika
3-4 tsp red pepper flakes (less if you don’t want it too spicy) 3 to 4 tsp red pepper flakes (less if you don’t want it too spicy)
3 tsp cumin 3 tsp cumin
Dash cayenne (if you like it spicy) Dash cayenne (if you like it spicy)
14 oz can diced tomatoes 14 oz can diced tomatoes
14 oz can tomato sauce 14 oz can tomato sauce
2 c chicken broth 2 c chicken broth
2 Tbsp apple cider vinegar 2 Tbsp apple cider vinegar

In a large pot, melt coconut oil over medium heat.
Add the onions, garlic, and vegetables and cook until the onions are translucent.
Add ground turkey and seasonings. Brown the meat until no pink is showing.
Add the tomatoes, tomato sauce, chicken stock, and apple cider vinegar.
Bring to a boil and then lower heat to a simmer.
Cover and let simmer for 60 minutes. Stir occasionally so it doesn’t stick. Remove the cover for the last 10 minutes.

If making in the Instant Pot, Sauté the onions, garlic, seasonings and turkey. Cook until no pink is showing. Add chopped vegetables, tomatoes and tomato sauce. Cover with lid and switch to pressure mode or chili setting.  If making in the Instant Pot, Sauté the onions, garlic, seasonings and turkey. Cook until no pink is showing. Add chopped vegetables, tomatoes and tomato sauce. Cover with lid and switch to pressure mode or chili setting.