In a large pot or dutch oven, add the olive oil, garlic and onions. Cook over medium-low heat until the onions are translucent but not browned. Add all the spices and cook for 2 minutes, stirring frequently to keep them from burning. Add additional oil if desired. The more oil, the less stirring is necessary, but the less healthy. Cook’s choice! This allows the spices to bloom in the oil and heat, amplifying the flavor.

Season the turkey with salt. Add the ground turkey and cook through, chopping it up into medium pieces. You want some nice big chunks!

Add tomatoes, paste, drained black beans, pinto beans and their liquid, kidney beans and their liquid. This canned bean liquid thickens the chili. You can use the black bean liquid too but it will cloud the chili and change the color. [please don’t for the photos]

Add chicken stock. Simmer for at least 30 minute to meld the flavors. Taste for salt, add additional kosher salt as needed.

The longer it simmers, the better it will taste, but for a fast meal, it only takes 30 minutes!