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Heat olive oil in soup pot set over medium-high heat. Add carrots, onion, peppers, and potatoes, and sauté 7 minutes until slightly golden. Remove veggies from pot and add ground turkey. Break it up with a wooden spoon and cook turkey until nicely browned. Return sautéed vegetables to pot along with collards, if using, crushed tomatoes, garlic, and broth. Season with sea salt and pepper (and a bit of chili powder, if you like) and simmer 20-30 minutes until potatoes are soft and chili thickens. Taste and adjust seasonings and sea salt as necessary. Divide between bowls and top with a sprinkle chili powder and your favorite chili toppings, such as avocado or sour cream.