In a large stock pot, heat olive oil at medium-high heat. Add the chopped onion and salt & pepper and saute for 2-3 minutes (until translucent). Add diced jalapeño (hey, don’t forget to read Ree’s PSA on jalapeno prep!), and garlic and stir together.

Add ground turkey and another dash of salt & pepper. Brown turkey until cooked through.

In the mean time, mix all spices in a small bowl (not required, but I like having everything combined before it hits the pan for more even distribution.) If you don’t like spicy, you can omit the cayenne pepper – but I think it adds just a small dash of heat…which is nice! Once spices are combined, add them to the turkey and onion mixture. Stir to coat the turkey.

Now add the tomato paste and stir into the turkey mixture. Next you will want to add the diced tomatoes and the tomato sauce. Stir to combine. Add the cans of drained and rinsed beans and stir to combine. Finally, add the chicken broth and Worcestershire sauce (you can add more or less to your taste.)

Lastly, taste your chili to see if you need more salt & pepper and add as needed.

Bring everything in the pot to a boil and reduce the heat to a simmer. Let cook uncovered for 30 minutes.

Serve in individual bowls and top with your favorite cheese and/or onions. I like to serve mine with shredded sharp white cheddar and some chopped scallions on top.

I bet there’s a good corn bread recipe somewhere here on Tasty Kitchen that will make a nice partner to this chili! I hope you enjoy!