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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.
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.
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.
Add the chicken stock, kidney beans, cannellini beans, and tomato sauce to the pot. Increase the heat and bring to a low boil.
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.
Serve immediately or save in the refrigerator for up to 4 days.