Brown the turkey with the onion in a large stock pot over medium heat.

Once it is cooked, drain off the excess grease, (if there is any, sometimes the turkey is so lean there really isn’t anything to drain), and add the peppers, carrots and mushrooms.

Add the broth, ½ cup water, tomatoes, beans, and spices and bring to a boil. (If you are serving to children, go easy on the spices, especially the chili powder. Add a little bit at a time and then test it. You can always have a bottle of hot sauce on the table if the adults want to make it spicier).

Reduce heat to low, and simmer for 20-30 minutes until all the vegetables are tender. Add more water if needed.

Put the 2 T. of gluten free flour and 2 T. of water in a small container with a lid and shake to mix. Drizzle the flour mixture into the chili while stirring. Continue to stir until it is as thick as you’d like it to be.

Serve with dairy free cheese, chopped avocado, and crackers.