Ingredients:

  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely grated
  • 2 Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 5 lbs Lean Ground Turkey (93% lean)
  • 2 tablespoons mild Chili Powder
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Smoked Paprika (sweet)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Unsweetened Cocoa Powder
  • 1 teaspoon Salt (to start)
  • Freshly Ground Black Pepper (to taste)
  • 1 (28-ounce) can Diced Tomatoes, undrained
  • 2 tablespoons Tomato Paste
  • 5 cups Low-Sodium Chicken Broth
  • 1 tablespoon Light Brown Sugar, packed
  • 1 (15-ounce) can Kidney Beans, rinsed and drained
  • 1 (15-ounce) can Black Beans, rinsed and drained

Instructions:

  1. Heat olive oil in a large, heavy-bottomed Dutch oven or soup pot over medium heat. Add onion, grated carrots, and diced celery. Cook until softened and translucent, about 6–8 minutes.
  2. Clear a small space in the centre of the pot. Add the tomato paste and cook for 1 minute until slightly darkened. Add the minced garlic and the entire dry spice blend (Chili Powder through Cocoa Powder). Stir constantly for 60 seconds until fragrant, allowing the spices to 'bloom'.
  3. Add the ground turkey to the pot. Break it up with your spoon and cook until it is fully browned through. Drain off any excess fat.
  4. Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pot. Stir in the diced tomatoes (undrained) and brown sugar. Season generously with salt and pepper.
  5. Bring the mixture to a gentle bubble, then reduce heat to low. Cover partially (leaving a slight gap) and simmer for a minimum of 40 minutes, stirring every 10–15 minutes to prevent sticking.
  6. Stir in the rinsed kidney and black beans. Continue simmering, uncovered, for another 10 minutes to allow the flavours to meld and the chili to thicken slightly.
  7. Taste the chili and adjust seasoning. Add more salt, pepper, or a touch more cinnamon if desired, ensuring the flavours are well-balanced.
  8. Ladle the hot chili into bowls and serve immediately with desired toppings.