1 pound turkey breast meat, ground
1 pound turkey thigh meat, ground
2 cans (28 ounces) diced tomatoes
1 can (14 ounces) pinto beans
1 can (14 ounces) white beans
8 ounces tomato paste
32 ounces chicken broth
1 large onion, chopped
1 green bell pepper, chopped
1 jalapeño pepper, minced
10 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons paprika
2 teaspoons dried oregano
2 teaspoons cocoa powder
2 teaspoons brown sugar
1 ½ teaspoons cayenne pepper
1 teaspoon ground cumin
½ teaspoon salt (more to taste)
2 tablespoons cannabis-infused Not So Virgin Olive Oil (or make your own with our recipe)
Shredded cheese, sliced avocado, sour cream, chives, red onions, and tortilla chips (optional, for topping)
Heat one tablespoon of infused olive oil in a large pot. Add onion, garlic, jalapeño, and green peppers and cook on medium for eight to ten minutes.
Meanwhile, heat the remaining tablespoon of infused olive oil in a separate pan. Add turkey and cook, stirring constantly, until the liquid evaporates and the meat is fully cooked.
Add meat, beans, and tomatoes, tomato paste and all spices, seasonings, and sugar to the pot. Add the chicken broth and salt to taste. Stir thoroughly and cover.
Reduce heat to low and simmer for one hour. If the chili becomes too thick, add additional chicken broth to reach desired texture.
Top as desired and enjoy!