Instructions

In a large saute pan over medium heat olive oil until shimmering.

Add the diced onions, lower heat, season with a pinch of kosher salt and cook stirring until onions begin to soften and turn a light golden brown, about 5 – 8 minutes.

Press the garlic into the pan and stir until fragrant and just starting to color, about 1 minute.

Toss in the ground turkey. Break the meat up with a heat proof spatula and cook until the turkey is no longer pink, about 10 minutes.

Add the bay leaves and press them into the bottom of the pan to release the oils. Clear a space in the center of the pan and pour in the cumin, coriander, marjoram and 1/2 tsp. kosher salt. Stir in bottom of pan until fragrant and slightly darkened in color then combine with the meat in the pan.

Clear a space in the center of the pan again and add in the tomato paste. Stir and cook until fragrant and slightly darkened in color about 1 -2 minutes. Combine all of the ingredients in the pan together.

Pour in the can of tomato sauce and the entire can of kidney beans. Stir all ingredients together, taste and season with brown sugar and additional salt if necessary.

Cover pan then place over small burner and low heat. Allow to slowly simmer and cook until heated through allowing the flavors to meld -10 minutes.

Serve the chili with accompaniments as desired.