• 2 tablespoon extra virgin olive oil
• 1 each yellow onion chopped
• 1 each red bell pepper chopped
• 1 each jalapeno pepper finely chopped, for kid-friendly, omit the jalapeno
• 6 clove garlic finely chopped
• 1 tablespoon ground cumin
• 4 tablespoon chili powder
• 1 teaspoon dry oregano
• 2 pound 93% lean ground turkey
• 2 cup green lentils or brown lentil, thoroughly rinsed in cold water + drained
• 8 cup low sodium vegetable broth
• 3 tablespoon tomato paste
• 28 ounce canned diced tomatoes with juice
• 0.5 teaspoon Kosher salt

• 2 tablespoon extra virgin olive oil
• 1 each yellow onion chopped
• 1 each red bell pepper chopped
• 1 each green bell pepper chopped
• 1 each jalapeno pepper finely chopped
• 6 clove garlic finely chopped
• 1 tablespoon ground cumin
• 4 tablespoon chili powder
• 1 teaspoon dry oregano
• 2 pound 93% lean ground turkey
• 2 cup low sodium vegetable broth
• 3 tablespoon tomato paste
• 28 ounce canned diced tomatoes with juice
• 14 ounce canned black beans
• 14 ounce canned red kidney beans
• 14 ounce canned pinto beans
• 0.5 teaspoon Kosher salt

• 4 tablespoon extra-virgin olive oil
• 2 red onion medium chopped
• 2 red bell pepper large chopped
• 4 carrot medium chopped
• 4 stalk celery chopped
• 1 teaspoon Kosher salt divided
• 8 clove garlic pressed or minced
• 4 tablespoon chili powder
• 4 teaspoon ground cumin
• 3 teaspoon smoked paprika
• 2 teaspoon dried oregano
• 56 ounce canned diced tomatoes with their juices
• 60 ounce canned black beans rinsed and drained
• 30 ounce canned pinto beans rinsed and drained
• 4 cup vegetable broth
• 2 bay leaf
• 4 tablespoon fresh cilantro
• 2 teaspoon red wine vinegar

Optional garnishes:

• fresh cilantro
• avocado sliced
• tortilla chips check label for GF
• sour cream skip for dairy free and vegan
• grated cheddar cheese skip for dairy free and vegan