2cupsbeef, chicken, or turkey stockmy preference is beef (475ml)
28ozcanned fire roasted diced tomatoes, undrainedif you can't find fire roasted, regular diced tomatoes will work instead (795g)
114 ozcan black beansrinsed and drained (397g)
114 ozcan dark red kidney beansrinsed and drained (397g)
14 ozcan fire roasted chilis(113g)
Your favorite toppings: Sour cream, broken corn chips, diced avocado, shredded cheese, etc.
Melt butter over medium/high heat in a large pot (I like to use a Dutch oven) until melted.
Add onion and peppers and cook, stirring frequently, until translucent (about 5 minutes)
Add garlic and cook until fragrant.
Add turkey to your pot and then add chili powder, brown sugar, cocoa powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper.
turn ingredients well until turkey is covered with spices.
Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for at least 30 minutes to allow flavors to fully develop.
Serve, topped with sour cream, crushed corn chips, or your favorite toppings.
*My personal preference is to use ancho chili powder, or a blend of the two, but regular chili powder will work. I prefer ancho chili powder which lends itself to a smokier, slightly sweeter turkey chili, but Zach thinks it's too sweet and prefers regular chili powder.**Please see my post for more information on why we add cocoa powder (it's not going to make your chili taste like chocolate, I promise!)***This amount of cayenne pepper adds a very subtle heat to the chili. Feel free to increase this amount at your own discretion to suit your tastebuds.