In a large soup pot, heat avocado oil, then add onion and peppers. Cook until they start to release juice and smell fragrant.

Add garlic and cook for another two to three minutes, until the garlic starts to brown.

Stir in the ground turkey to the vegetables and cook until it begins to brown.

Stir in the chili powder, garlic powder, salt, black pepper, cumin, paprika, and chipotle powder with the turkey and vegetables.

Add 2 cups of chicken stock and tomato passata and stir.

Cover the pot and allow it to simmer, stirring occasionally for 30 minutes.

Add the soybeans and the Keto Chow. Mix in remaining chicken stock.

Cook until the chili looks glossy and thickened, five to ten minutes.