Step 1

Begin by adding the chopped onions to a large pot over medium-high heat with all of the oil. Stir and sauté until they begin to caramelize, about 10-15 minutes. Add in the garlic and bell peppers.

Step 2

Once the onions, garlic and peppers are lightly caramelized, add in the ground turkey. Brown the turkey by stirring every couple of minutes, then add in all of the spices (the turkey doesn't need to be fully cooked at this point).

Step 3

Allow everything to cook with the spices until its aromatic, about 5-10 minutes. When the turkey is fully cooked, add in the tomato paste, crushed tomatoes, kidney beans and broth. Add more or less broth depending on your desired texture.

Step 4

Give the chili a stir, then cover the pot and reduce heat to medium. Set a timer for 30 minutes and let the chili cook while the beans soften. Stir every 5-10 minutes to prevent burning on the bottom of the pot.

Step 5

After the chili simmers for 30 minutes and the kidney beans are soft, stir in the baking soda. It will bubble for a few minutes as you stir.

Step 6

Reduce heat to low and let the chili sit on low until serving. The longer it simmers the better it gets. Store in the refrigerator in an air-tight container for up to five days or the freezer for a month.