Serves: 4 – 5

Ingredients :

1 tablespoon olive oil
½ red or yellow bell pepper, chopped
3 cloves garlic, peeled, minced
½ teaspoon chipotle chili powder
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon sea salt or to taste
1 pound lean ground turkey
½ can (from a 15 ounces can) red kidney beans, rinsed, drained
½ can (from a 15 ounces can) black beans, rinsed, drained
½ can (from a 15 ounces can) white beans, rinsed, drained
½ can (from a 14.5 ounces can) tomato puree
¼ cup chopped cilantro
1 large onion, chopped
½ jalapeño chili pepper, deseed if desired, chopped
2 tablespoons chili powder or to taste
½ tablespoon ground cumin
½ teaspoon red pepper flakes
¼ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
½ can (from a 28 ounces can) diced tomatoes
½ cup low-sodium chicken broth or water
For toppings: Optional
½ fresh jalapeño, deseed if desired, thinly sliced
Lime wedges
½ ripe avocado, peeled, pitted, chopped

Directions :

1. Pour oil into a soup pot or Dutch oven and let it heat over medium heat.
2. Add onion and cook for a couple of minutes when the oil is hot.
3. Stir in bell pepper and jalapeño. Cook for a few minutes until tender, stirring often.
4. Add garlic and stir well. Cook for about a minute or until you get a nice aroma.
5. Stir in chipotle chili powder, chili powder, ground coriander, ground cumin, red pepper flakes, oregano, cayenne pepper, pepper, and salt. Cook until tender.
6. Stir in turkey. As you stir, crumble the meat into smaller pieces.
7. Keep cooking until the meat is not pink anymore. It should take about 8 to 10 minutes. Stir occasionally.
8. Stir in red kidney beans, black beans, white beans, tomato puree, chicken stock, and diced tomatoes.
9. Stir well and cover the pot. When the mixture starts boiling, lower the heat to medium-low heat.
10. Now cover the pot partially and let the mixture simmer for about 25 minutes. Stir the mixture every 10 – 12 minutes.
11. Take a little of the chili and taste it. Add more salt or spices if required. Turn off the heat.
12. Ladle into soup bowls and serve.
13. For stage 4, add cilantro and stir. Garnish with some extra cilantro and jalapeño slices and serve.