Dice onion. Saute in olive oil until soft but not browned on medium heat in a very large saucepan or dutch oven. Salt & pepper onions (this is separate from adding salt to whole pot per recipe)
Add ground turkey and cook slowly on low. Chop up turkey with a spatula while cooking so it is finely ground. Sprinkle with salt & pepper (this is in addition to adding salt & pepper per recipe. I believe in layering flavors!)
Just before turkey is done cooking (no longer pink) - add 1-2 large garlic cloves from garlic press (or finely chopped), 2 T chili powder and 1 T cumin and mix thoroughly – let turkey absorb spices and garlic for a few minutes.
Add can of tomatoes with juice plus fill can 1/4 – 1/2 full of water.
Add kidney and black beans (rinse and drain first), the 2 teaspoons salt and pepper
Bring to boil then reduce heat to low simmer and cook for about 2 hours, stirring occasionally. (Chili will thicken a lot more, especially towards end of cook time).
Taste part way through and adjust seasonings. You might prefer more salt.
Keep in mind that flavors will concentrate before finished cooking, so try and cook for the full two hours or til thick.
