In a large saucepan melt half of the coconut oil over medium high heat and add the minced beef or turkey. Break about the ground meat and allow to brown.
Once browned, but not overcooked, drain the meat and set aside.
In a large stockpot, melt the remaining coconut oil and then add the onions and allow to cook until softened and translucent about 3 minutes.
Then add the garlic and cook until fragrant, about 1 minute.
Next add the bell peppers and jalapeño and cook for about 5 minutes, or until softened, stirring to combine.
Add all spices and stir to combine.
Then add the bone broth, canned/tinned tomatoes, and browned meat. Allow to simmer for about 30 minutes, stirring occasionally.
Finally add the tomato paste and stir to combine.
Remove from heat and dish up, topping with avocado and cilantro/coriander as desired.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/01/01/one-word-theme-whole30-chili/