Dice the red onion and red pepper into uniform 1/2-inch pieces—this ensures even cooking and consistent texture throughout the chili. Mince the garlic finely and drain both the kidney beans and black beans in a colander, rinsing them under cold water to remove excess sodium and starch. Having everything prepped before you start cooking allows the whole process to move smoothly without interruption.

Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers. Add the ground turkey, breaking it apart with a wooden spoon as it cooks, and brown it for 5-7 minutes until no pink remains and the meat starts to develop some color. Add the diced onion and minced garlic, stirring constantly for 1-2 minutes until fragrant—this releases the aromatics' flavors and creates a flavorful foundation for your chili.

Stir in the chili seasoning mix and crushed red pepper, cooking for 30 seconds to toast the spices and deepen their flavor. Add the diced red pepper, drained kidney beans, and drained black beans, stirring well to combine. I find that adding the beans after the turkey is browned prevents them from breaking down too early, keeping them intact and protein-rich in the final dish.

Pour in the crushed tomatoes and green chiles (with their liquid) along with the water, stirring everything together until well combined. The liquid should just cover the ingredients—this creates the perfect consistency for a hearty chili while allowing the flavors to meld.

Increase the heat to bring the chili to a boil, then reduce to low heat, cover with a lid, and simmer gently for 30-35 minutes. The extended simmer time allows the spices to fully dissolve, the beans to absorb the flavors, and the overall taste to become richer and more cohesive. I like to stir occasionally and taste at the 25-minute mark to adjust seasonings if needed—this ensures the chili reaches its full flavor potential.