In a large saucepan placed over medium-high heat, melt some cooking fat and cook the onions, bell peppers, and carrots until the onions are golden (about 5 minutes).
2 cups of carrots, 2 bell pepper, Paleo cooking fat, 2 cups onions
Add the garlic, chili powder, cumin, red pepper flakes, and oregano. Stir well and cook for a minute.
4 garlic cloves, 2 tbsp. chili powder or to taste, 1 tbsp. ground cumin, 1 tbsp. dried hot red pepper flakes, 1 tsp. dried oregano
Add the diced tomatoes, tomato paste, chicken or turkey stock, and cooked turkey meat, and season with salt and pepper to taste. Give everything a good stir.
3 to 4 cups of shredded, 2 cups diced tomatoes, 2 tbsp. tomato paste, 1 cup chicken or turkey stock, Sea salt and freshly ground black pepper to taste
Bring the chili to a simmer, then reduce the heat to low, and let it simmer, uncovered, for 30 to 45 minutes.
Serve warm with freshly sliced green onions on top.
Green onions