In a large pot over medium heat sauté the garlic, celery, and onions in the olive oil for 5 minutes, stirring often.(if you like a lot of spice add a chopped jalapeno too)
Add the ground turkey and cook, crumbling, for about 6 minutes until cooked thru. You shouldn't need to drain any grease.
Turn the heat to medium low and add all the spices and seasonings (sugar, bay leaf, chili powder, oregano, cumin, salt, pepper, onion powder, all spice, red pepper flakes). Stir to coat the turkey mixture.
Add the green chilies, crushed tomatoes, water/broth, and both beans. Stir to combine.
Simmer over low heat for 30-40 minutes, stirring occasionally.
Remove the bay leaf before serving.
This recipe is just like Classic Chili, it gets even better with time! It can be made 1-3 days ahead and reheated on the stove top. You may need to add a little water or broth to loosen it up.
Serve this turkey chili with any of your favorite toppings: Fritos, sour cream, green onions, jalapenos, shredded cheese, tabasco, fresh avocado, saltine crackers or cornbread muffins.
Troubleshooting: Are you looking for your chili to be spicier or smokier? Did your chili turn out too thin or thick for your liking? Pop back up to this troubleshooting your turkey chili section for all the answers!Storing: Leftover Turkey Chili can be stored in the fridge for up to 4 days. Freezing: You can freeze this Turkey Chili recipe!! Make it completely and then cool. Place in a freezer safe container, leaving room for expansion, and freeze for up to 3 months.To thaw pop in the fridge for 2 days. Or thaw on the defrost function on your microwave.Other Chili Recipes : Looking for a beef chili recipe? Check out this recipe for Classic Chili.If you have an Instant Pot and want to make quick work of this Chili, check out this Instant Pot Chili Recipe.Looking for chicken chili? Check out this recipe for White Chicken Chili.