The Best Turkey Chili

1. Heat a large skillet over medium-high heat. Add in the ground turkey and cook for 8 to 10 minutes, or until no longer pink, breaking the meat up into large chunks as it cooks.
2. Add in the olive oil, celery, carrot, onion, bell pepper, and jalapeño pepper; cook for another 5 minutes, or until softened.
3. Add in the garlic, chili powder, cumin, Italian seasoning, salt, black pepper, cayenne pepper, and tomato paste and cook for 2 more minutes, stirring the tomato paste into the meat mixture.
4. Transfer mixture into a 5-qt (or larger) slow cooker. Stir in the tomatoes, kidney beans, pinto beans, vegetable broth, and corn mixing well to combine.
5. Cover and cook on low for 8 hours. Stir in the lime juice right before serving! Garnish with cilantro, sour cream, and cheese, if desired. Serve warm, with extra lime wedges.

To Make in a Dutch-Oven (Stovetop)

1. Cook as directed above, up to step 4. Instead of transferring to a slow cooker, keep the dutch-oven or soup pot on the stove.
2. Add the tomatoes, beans, and broth and bring to a boil over medium-high heat. Then reduce to a simmer and cook for an hour, stirring occasionally.
3. Stir in the corn and lime juice, and simmer for another 20 minutes. If the chili appears to be getting too thick, add a little more broth or water as needed.