In a large, heavy-bottomed pot, warm up olive oil on medium heat for a minute or two. Then add the onion, garlic, red pepper, carrots, and celery. Stir to combine and cook for about 7-10 mins.

Then add ground turkey. Break up the meat and cook until it’s no longer pink.

Add pepper, chili powder, paprika, oregano and cumin. Stir constantly for a minute until the veggies are fragrant.

Add the whole can of diced tomatoes (with juice) and broth or water. Stir, turn up the heat slightly and let the mixture come to a simmer. Then, reduce the heat, cover and let the chili cook for 30 minutes.

This step is optional, but to get the best texture, take about 1 and ½ cups of chili and add to a blender. Blend until smooth, pour it back into the pot and stir.

Add cilantro and lime juice and stir!

Divide the chili into three portions. One serving you’ll have for dinner immediately. One will be stored for the following night’s dinner. The third serving I suggest freezing! (Instructions below). Before placing the chili in the fridge, make sure to let it cool for 30 minutes, then seal in a glass or BPA-free container and store in the fridge for up to four days.