Low-Carb Spicy Turkey Chili with Peppers

Chef's tip

Heat the olive oil in a large, deep pot over medium-high heat. Add the turkey and press it flat. Leave it alone for 2 to 3 minutes so it browns, then break it up and cook until no pink is left, about 6 minutes total. Push the turkey to the side, add the onion, and cook for 3 minutes until soft. Add the bell peppers and jalapeño. Cook for 5 minutes, stirring now and then. Stir in the garlic and tomato paste. Cook for 30 seconds, until it smells good. Add the chili powder, paprika, cumin, oregano, cayenne, salt and black pepper. Stir for 30 seconds. Pour in the crushed tomatoes and chicken broth. Scrape up anything stuck to the bottom of the pot. Bring to a bubble, then turn the heat to low. Simmer uncovered for 25 minutes, stirring every few minutes, until thick. Taste. Add more salt or cayenne if you want it hotter. Ladle into 4 bowls and top with Greek yogurt, lime and cilantro if you like.