Brown the turkey: Heat 1 tablespoon of olive oil in a large, heavy-based pot over medium-high heat. Add the ground turkey in two batches to avoid overcrowding — you'll hear a satisfying sizzle as it hits the pan. Cook for 6-8 minutes, breaking it apart with a wooden spoon, until it's golden brown and no pink remains. The kitchen will smell wonderfully savoury at this stage. Transfer to a bowl and set aside.

Sweat the vegetables: Reduce the heat to medium and add the remaining oil. Tip in the diced onions and cook for 5 minutes, stirring occasionally, until they turn translucent and smell sweet. The onions should look glossy and softened, not coloured. Add the garlic and cook for another minute until fragrant — that unmistakable garlic aroma tells you it's ready.

Cook the peppers: Stir in both red and green bell peppers. Cook for 5-7 minutes, stirring now and then, until they soften and begin to char slightly at the edges. You'll notice the peppers releasing their moisture and the mixture looking more compact.

Bloom the spices: Add the smoked paprika, cumin, and dried oregano directly to the pot. Stir constantly for 30-60 seconds — the spices will darken slightly and release an intense, smoky fragrance that fills the whole kitchen. This step is crucial for deep flavour.

Build the base: Stir in the tomato purée and chipotle paste, cooking for another minute. The mixture will turn a rich, deep red colour and cling to the vegetables. Pour in the chopped tomatoes and stock, then return the browned turkey to the pot. Stir everything together thoroughly — you should see a thick, chunky mixture with a vibrant red-brown hue.

Simmer low and slow: Bring the chili to a gentle boil — you'll see small bubbles breaking the surface — then reduce the heat to low. Cover the pot with a lid slightly ajar and let it simmer for 30 minutes. The aroma at this point is incredible: smoky, earthy, and slightly spicy. Stir occasionally to prevent sticking.

Add the beans and finish: After 30 minutes, stir in the drained kidney beans and black beans. Simmer uncovered for another 10-15 minutes, until the chili has thickened to your liking. You'll know it's ready when the liquid has reduced and the chili clings to the spoon rather than running off. Taste and adjust seasoning with salt and pepper.

Rest before serving: Remove the pot from the heat and let it sit for 10 minutes. This resting time allows the flavours to meld and the texture to settle. My husband, who's usually picky, asked for seconds the first time I made this — and that's when I knew the recipe was a keeper.