In a large skillet, heat avocado oil over medium/low heat. Add the garlic, onions, jalapeño pepper, broccoli florets, chopped kale and sweet potato, and sauté until soft.
Add the ground turkey meat to the pan and cook until browned, stirring often to break up the meat. Once the meat is browned, add the filtered water, tomatoes, salsa, salt, and all of the spices. Mix well to combine.
Bring to a boil and then reduce heat and let simmer until the chili is nice and thick. Add additional water during this time if you want your chili more like a soup. Taste and adjust spices to taste.
Garnish with fresh cilantro or parsley and serve!