Makes 4 servings
Heat large size pan with avocado oil.
Diced 3 carrots (I used purple and white carrots) and add to the pan. Saute for approximately 5 minutes.
Dice and add 1 red and 1 yellow bell pepper. Saute for another 5 minutes.
Add ½ white sweet onion and saute for another 5 minutes.
Add 1 pound of raw ground turkey and cook until no longer pink (continuously break turkey up with a spatula).
Add 1 tbls. cayenne, 1 tbls. paprika, 1 tbls. garlic powder, 2 tsp. himalayan pink salt, 1 tbls. ground black pepper.
Drain 1 can of diced tomatoes (preferably no salt added) add to the turkey and vegetables.
Add 3 cups of prepared bone broth.
Cover with a lid and reduce heat to low. Let simmer for 1 hour.
Garnish with fresh pico de gallo and sliced avocado.
Serve and enjoy.