• In a large pot, heat oil over medium high heat. Add diced onions and saute until they begin to soften and turn translucent. Add garlic and saute another 1-2 minutes, being careful not to let it burn.
• Add ground turkey to the pot breaking it up with a meat chopper or spatula. Saute until the turkey is mostly cooked through. Add the chili powder, cumin, smoked paprika, garlic powder, oregano, salt and pepper. Stir to combine and cook for 1-2 minutes to let the flavors combine.
• Add the crushed tomatoes, tomato paste, all the beans, and chicken broth. Stir everything together and bring to a boil. Reduce the heat to low and cover with a lid not covering the pot entirely, and simmer for 30 minutes or longer depending on how thick you like your chili, stirring occasionally
• Serve warm with your favorite chili toppings like sour cream or Greek yogurt, grated cheese, crumbled queso fresco, green onions, corn chips, chopped cilantro, chopped avocado, and jalapeno rings. Enjoy!

Storing

• Store in an airtight container in the fridge for 3-5 days, or in a freezer safe container for up to 3 months. This freezes great!
• When you are ready to reheat, place frozen chili in the fridge for 24 hours and then add to a pot on the stove. If the chili is too thick, add water or chicken broth to reach your desired consistency.