White Turkey Chili

1 1/2 Tbsp olive oil, coconut oil, butter, or ghee (use oil for dairy free)
1 1/4 lbs ground turkey (beef or chicken or cubed chicken breast can be subbed)
1 medium onion, diced
4-5 garlic cloves, minced
2 anaheim or poblano peppers, deveined, deseeded and diced
1 jalapeño, deveined, deseeded and diced
2-3 tsp ground cumin
1-2 tsp oregano
1 tsp chili powder
1 Tbsp fajita seasoning
2 Tbsp coconut flour (or other gluten-free flour like arrowroot to help thicken broth)
2 cups low-sodium or homemade chicken broth or stock
4 oz diced green chilis (I used canned)
16 oz sliced mushrooms
2 cups cooked white navy or cannelini beans (if using canned, rinse well and drain)
juice from 1 lime + more for serving
1/3 cup fresh cilantro, chopped
1-2 tsp hot sauce or 1/4-1/2 tsp ground cayenne pepper to taste (only if you prefer a little kick)
sea salt and pepper to taste
diced avocado or guacamole for servingleafy greens for wilting (optional) - spinach, kale, collardsshredded cheese (optional, omit for dairy-free)

In a medium soup pot or Dutch oven, heat oil/butter over medium-high heat. Add meat and cook for 5-7 minutes until starting to brown, stirring occasionally.
Add onions, garlic, both peppers and seasonings to the pan and cook until onions are soft, stirring often, for about 4-5 minutes.
Add coconut flour and stir to coat vegetables and meat.
Pour in the chicken broth and then add in the mushrooms, green chilis and beans and stir. Let cook for 5 minutes until mushrooms start to cook through
Cover and simmer for 30 minutes to let the flavors meld. Stir in lime juice and cilantro. Let cook for an additional couple minutes. Season with salt and pepper and hot sauce/cayenne (if using) to taste.
If adding greens, place in soup pot and let cook for until wilted (2 minutes for spinach, 5-7 for more hearty greens).
Serve in bowls and garnish with guacamole or avocado, a squeeze of lime and/or shredded cheese or crushed chips. Enjoy!