In a large pot, heat the cooking oil and olive oil over medium heat. This combination ensures you get a good sear on the turkey and lays the foundation for the flavors that follow.

Once the oil is shimmering, add the finely chopped onions and sweet bell peppers. Sauté for about 3-5 minutes until the onions are translucent and fragrant. This is where the magic starts to happen.

Now, it’s time to add the ground turkey. Use a wooden spoon to break up the meat as it cooks, about 6-8 minutes. You want it thoroughly cooked, no pink bits allowed in this chili.

Once the turkey is browned, toss in the granulated garlic, smoky chili powder, ground cumin seeds, fragrant ground coriander, crushed oregano leaves, seasoned salt, and black pepper. Stir well to coat everything.

Now pour in the fire-roasted diced tomatoes with their liquid, the tomato paste, and the salsa verde. Stir to combine everything well. This step transforms your pot into a colorful and aromatic mixture.

Add the black beans, cannellini beans, beef bouillon cube, and warm water. Stir again, ensuring the bouillon is dissolved in the liquid.

Bring the mixture to a gentle simmer. Lower the heat and let it cook uncovered for about 30–45 minutes. This step allows the flavors to meld beautifully.

Finally, stir in the smoked paprika and Worcestershire sauce. Taste and adjust seasoning as needed.