A perfect seasonal dish to warm you up during sweater weather.
Chop up the peppers, zucchini, yellow squash, butternut squash, and onion.
Place vegetables in a pot with a drizzle of oil, a pinch of salt, and one cup of water. Cook on a medium-low heat until soft.
While the vegetables are cooking, cook up the ground turkey on a low heat and set aside.
Cut up the cabbage into small pieces. Drain and rinse the beans. Once the beans are drained, add them to the pot of turkey.
Add the tomato paste, diced tomatoes, cabbage, and one cup of water to the softened vegetables.
Add half of the seasonings and a splash of oil to the pot of vegetables. Cover and cook for 25-minutes on a low heat.
Add the cooked vegetables to the larger pot with the beans and ground turkey. Add the rest of the seasonings and water and allow it to cook on low for 25-minutes.
Give the chili a taste test to see if it needs anymore seasonings.
Cook small pieces of gluten-free bread on medium heat with olive oil on the stop top (like a grilled cheese.) After both sides are crispy and golden, sprinkle onion salt on top!