In a large, deep non-stick pot over medium heat, cook the turkey for 2-3 minutes, breaking it apart as it cooks. If your pot isn’t non-stick, add 2 tablespoons of olive oil before adding the turkey to prevent sticking.

Add the onion, and garlic, stirring frequently until the meat is fully cooked.

Add all of the seasonings to the pot and make sure to coat the meat evenly with the spices.

Pour in the tomato sauce, diced tomatoes, and beans, bringing the mixture to a boil. Lower the heat to a simmer. I suggest simmering the chili for at least 30 minutes. Allowing it to cook longer enhances the flavor and makes the meat even more tender.

Garnish with cheddar, sour cream, and parsley if desired.