Sauté Aromatics and Brown Turkey: Place the Dutch oven or large pot over medium heat. Add the olive oil. Once shimmering, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another1 minute until fragrant. Add the ground turkey to the pot. Break it apart with a spoon and cook, stirring occasionally, until browned and cooked through (about 7-10 minutes). Drain off any excess fat if necessary.
Bloom Spices and Add Flavor Base: To the pot with the turkey and onions, add the chili powder, ground cumin, smoked paprika, unsweetened cocoa powder, dried oregano, the ½ teaspoon of salt, and cayenne pepper (if using). Stir constantly for 1-2 minutes until the spices are fragrant and well combined with the turkey mixture. This step toasts the spices and deepens their flavor.
Incorporate Remaining Ingredients: Add the diced tomatoes (both cans with their juices), tomato paste, chicken broth, rinsed and drained beans, diced bell peppers, frozen corn, balsamic vinegar, brown sugar, and low-sodium Worcestershire sauce. Stir everything together thoroughly, ensuring the tomato paste is well incorporated and there are no clumps.
Simmer to Perfection: Bring the chili to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the chili simmer for at least 2 hours, or up to 2.5 hours for flavors to meld even more deeply. Stir occasionally (every 20-30 minutes) to prevent sticking and ensure even cooking. If the chili becomes too thick for your liking during simmering, you can add a little more chicken broth or water.
Serve and Garnish: After simmering, taste the chili. Serve hot, portioned into bowls (approximately 1 cup per serving). If desired, offer toppings such as chopped cilantro, a dollop of plain Greek yogurt or light sour cream, sliced green onions, or jalapeños.
