In a large pot, heat 2 tablespoons of olive oil over medium heat. Let it warm until you see a shimmer. It only takes a minute or two.

Add the diced onion and garlic powder. Stir frequently until the onion turns translucent. This usually takes about 5 minutes. The scent? Heavenly.

Next up is the ground turkey. Cook it until it’s browned through, breaking it apart with a wooden spoon. The turkey should lose its rosy hue in about 6-8 minutes.

Sprinkle in the ground cumin, oregano, cayenne, and smoked paprika. Stir thoroughly, letting all the spices embrace the turkey and onions. This step is crucial for that depth of flavor.

Pour in 4 cups of broth, scraping the bottom of the pot to deglaze it. This enhances the richness of your chili. Bring it to a gentle simmer.

Now it’s time to add your hard-working veggies. Toss in the 1 cup of edamame, 15 ½ ounces each of chickpeas and kidney beans, ¾ cup of diced carrots, ½ cup of corn, and finally your finely minced jalapeño and peppers.

Carefully mix in the 12 ounces of tomato paste until everything is well combined. This will give your chili that gorgeous, deep red color.

This is your moment to adjust. I sprinkle a pinch of salt or pepper to taste. Don’t be shy—taste as you go!

Cover the pot and let your chili simmer for at least 30 minutes over low heat. This is the time when the flavors meld together, creating comforting magic. Stir occasionally to avoid sticking.