Sunday Pot Roast Chili 

Ingredients:

• 16 oz Ground Turkey
• 1 Large White Onion, chopped
• 3 Large Bell Peppers (orange, red, and yellow), chopped
• 5 Large Carrots, shredded
• 2 Zucchinis, shredded
• 16 oz Black Beans, drained and rinsed
• 8 oz Chickpeas, drained and rinsed
• 16 oz Diced Tomatoes
• 16 oz Tomato Sauce
• 2 Tablespoons Avocado Oil

Seasoning:

• 1 Teaspoon Rosemary
• 1 Teaspoon Oregano
• 1 Teaspoon Tarragon
• 2 Teaspoons Thyme
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Cumin
• 1 Teaspoon Chili Powder
• 2 Bay Leaves
• Salt and Pepper to taste

Instructions:

1. Prepare the Vegetables: In a large pot, heat avocado oil over medium heat. Add chopped onions, shredded carrots, shredded zucchini, and chopped bell peppers. Cook for 2 minutes until softened.
2. Cook the Ground Turkey: Add ground turkey to the pot, breaking it up with a spoon. Cook for an additional five minutes until the turkey is browned.
3. Season the Chili: Stir in rosemary, oregano, tarragon, thyme, garlic powder, cumin, chili powder, and bay leaves. Mix well to coat the ingredients evenly with the seasoning.
4. Add Beans and Tomatoes: Pour in the black beans, chickpeas, diced tomatoes, and tomato sauce. Stir to combine all ingredients thoroughly.
5. Simmer: Cover the pot with a lid and reduce the heat to a simmer. Let the chili simmer for 20 minutes to allow the flavors to meld together.
6. Adjust Seasoning: Taste the chili and adjust the seasoning with salt and pepper according to your preference.
7. Serve: Ladle the turkey and vegetable chili into bowls and serve hot. Enjoy the hearty and flavorful goodness!