Cooking

• Begin by heating a large pot or Dutch oven over medium heat.
• Once heated, add the olive oil and allow it to warm up.
• Introduce the chopped onion to the pot and sauté, stirring occasionally, for about 5 minutes until soft and translucent.
• Next, add the minced garlic and cook for an additional 1-2 minutes, stirring frequently until fragrant.
• Add the ground turkey to the pot, breaking it up with a spoon as it cooks, for about 6-8 minutes until it’s browned and cooked through.
• Sprinkle over the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine.
• Pour in the diced tomatoes along with their juice, tomato sauce, and chicken broth, mixing thoroughly.
• Add the drained and rinsed kidney and black beans to the pot, stirring them into the chilli.
• Incorporate the brown sugar and Worcestershire sauce, ensuring they’re evenly distributed.
• Bring the chilli to a simmer over medium heat.
• Once it’s simmering, reduce the heat to low and let it cook uncovered for 30 minutes, stirring occasionally.
• After 30 minutes, taste the chilli and adjust the seasoning as needed.
• Stir in the chopped cilantro, mixing it well into the chilli.
• Serve the chilli in bowls, topping each with a dollop of sour cream and a sprinkle of shredded cheddar cheese.