Step 1

Heat the oil in a large dutch oven over medium-high heat. Once it's hot, add the diced onion and sauté for 10 minutes, stirring occasionally.

Step 2

Add the minced garlic and allow it to cook for 30 seconds. Then add half the salt, the cumin, oregano, chili powder, and cayenne. Stir and sauté for 1 minute.

Step 3

Add the ground turkey to the pot and break it up with the back of a spoon. Allow it to cook for 4 to 5 minutes or until browned.

Step 4

Add the chicken stock, kidney beans, cannellini beans, and tomato sauce to the pot. Increase the heat and bring to a low boil.

Step 5

Cover and allow to simmer for 30 minutes. Then remove the lid and stir. Allow the chili to simmer for another 20 minutes until reduced.

Step 6

Serve immediately or save in the refrigerator for up to 4 days.