Dice both the sweet onion and red onion into 1/2-inch pieces, seed and mince the jalapeños (keeping or removing seeds based on your heat preference), mince the garlic cloves, and finely chop the adobo chipotle peppers. Have all ingredients measured and ready before you start cooking. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add both diced onions and the minced jalapeños, then reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until the onions are softened and beginning to caramelize—this slow cooking develops sweetness that balances the heat and smokiness to come.

Once the onions and peppers are soft, add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly, until fragrant—this quick toast unlocks the garlic's sweetness without letting it burn. Add the ground turkey, breaking it apart with a spoon as it cooks, and continue cooking over medium-high heat until the turkey is completely cooked through with no pink remaining, about 8-10 minutes. Season with salt and pepper to taste. I prefer to use 93/7 lean ground turkey here because it cooks cleanly without excess fat pooling at the bottom.

Add the tomato paste to the cooked turkey mixture and stir constantly for about 1-2 minutes to caramelize it slightly—this deepens the tomato flavor rather than making it taste acidic. Pour in the chicken stock and stir well to deglaze the pot and combine. Add the chopped adobo chipotle peppers, adobo sauce, chili powder, ground cumin, ground coriander, smoked paprika, and dried oregano. Stir thoroughly so all spices are well distributed and coated in the fat, which allows them to bloom and develop their full aromatic potential.

Stir in the crushed tomatoes along with both the drained kidney beans and black beans. Add the brown sugar, which will balance the acidity of the tomatoes and the heat from the jalapeños and chipotles, creating a well-rounded flavor. Stir everything together until well combined, then reduce the heat to low and bring the chili to a gentle simmer.

Let the chili simmer gently, uncovered, for about 1 hour, stirring occasionally to prevent sticking on the bottom. During this time, the flavors will meld together, the sauce will thicken slightly, and the spices will develop more complexity. Taste the chili at the 45-minute mark and adjust the seasoning with additional salt and pepper as needed. I find that the flavors continue to evolve as the chili simmers, so don't over-season early—you can always add more at the end.

Once the chili has simmered and thickened to your preferred consistency, taste and adjust seasonings one final time. Ladle the chili into bowls and serve with your choice of fresh toppings. I like to use freshly shredded sharp cheddar cheese and a generous dollop of room-temperature sour cream, which add creaminess and cool down the heat beautifully. Fresh jalapeño slices can be added on top for anyone who wants extra spice.