45 Min 

• 1 pack Ground Turkey
• 1 lb Potatoes or Sweet Potatoes, diced
• 2 Carrots, diced
• 2 Cornito Peppers, cored and diced
• 3 Stalks Celery, sliced
• 1 Yellow Onion, diced
• 1 Garlic Clove, minced
• ½ bunch Collards, stems removed and chopped roughly (optional)
• 15-oz can Crushed Tomatoes
• Chili Powder (Optional)
• 2 Tbsp Olive Oil
• 1 cup Chicken or Vegetable Broth
• Sea Salt and Pepper

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.