1. Begin by grabbing a large pot or Dutch oven and adding about 2 tablespoons of olive oil.

2. Heat it over medium heat until the oil is hot.

3. Dice one onion and set it aside.

4. Smash and mince at least 4 cloves of garlic (more if you desire).

5. Add the diced onion to the hot oil, stirring occasionally to prevent burning.

6. Once the onion has softened, add the minced garlic and stir well to combine.

7. Chop one bell pepper and add it to the pot, cooking until the bell pepper is crisp-tender.

8. Meanwhile, create your spice mix in a small bowl by combining 3 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of dried oregano, ¼ teaspoon of cayenne pepper, 1 teaspoon of salt, ¼ teaspoon of cracked black pepper, and optionally, 1 tablespoon of cocoa powder.

9. Add 1 pound of ground turkey to the pot, breaking it into chunks with the back of a spoon.

10. Sprinkle the spice mixture over the turkey and mix well to ensure all the meat is coated.

11. Optionally, you can add 2-3 stalks of sliced celery for additional flavor.

12. Cook until the turkey is browned and no longer pink.

13. Add two 14-ounce cans of diced tomatoes to the pot.

14. Stir in 1 tablespoon of brown sugar to balance the spices.

15. Add about 3 cups of red kidney beans.

16. For extra heat, you can also add a minced jalapeno.

17. Adjust the chili’s thickness by adding up to 1.5 cups of chicken broth, depending on your preference.

18. Reduce the heat to medium-low and let the chili simmer uncovered for about 45 minutes to 1 hour.

19. If you prefer a thicker consistency, mix 2 tablespoons of cornstarch with water and stir it into the chili, bringing it to a boil for 1 minute while stirring constantly.

20. Towards the end of the simmering time, prepare any garnishes you might want, such as diced jalapeno, sliced avocado, cheese, and sour cream.

21. Serve the chili hot, topped with your chosen garnishes.