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Heat olive oil in a soup pot set over medium-high heat. Add carrots, onion and turnips and sauté until slightly golden, about 7 minutes. Remove veggies from pot and add ground beef, breaking it up with a wooden spoon. Cook until nicely browned. Return sautéed vegetables to pot along with collards, crushed tomatoes, garlic and broth. Season with sea salt and pepper (and a bit of dried thyme if you like) and simmer for 20-30 minutes until chili thickens and flavors come together. Taste and adjust seasonings and salt, as necessary. Divide between bowls and add your favorite chili toppings, such as avocado or sour cream.