Finely chop 1 onion, 1 red bell pepper and 5 cloves of garlic.

Heat a saucepan over medium high heat, coat the pan with 1 tablespoon olive oil. Add these 3 vegetables to the pan and saute for 5 minutes. Add salt in pepper to taste. Add ground turkey to the skillet and continue to cook to brown the turkey until cooked through, approx 15 minutes more. Season the turkey/veggie mix with salt and pepper.

Meanwhile, put 6 slices of bacon in the oven for 15 minutes. At the 15 minute mark sprinkle 1 tablespoon of brown sugar onto the bacon and roast for 5 more minutes or until bacon is crisp. Once the bacon has cooled, crumble into bite size pieces.

In a large pot add the 1 pound of turkey with the veggies, the bacon bites, 2 regular cans of diced fire roasted tomatoes, 1 large can of tomato puree, 1 can of pinto beans, 1 can of kidney beans, 1 can of black beans. Place the stove on medium heat. Stir to combine.

To the pot add 1 teaspoon of liquid smoke (preferably hickory flavor), 1 tablespoon of chili powder, 2 teaspoons of cumin, 2 teaspoons of ground coriander, ½ teaspoon of red chili pepper flakes, 1 tablespoon of brown sugar, salt and pepper to taste.

Stir the mixture and watch the consistency. Add turkey or beef broth if the chili is too thick. This is something you will eyeball. Let this cook over medium heat for 30 minutes.

OPTIONAL: After 30 minutes add ½ cup milk which makes it more creamy.

To serve, place chilli in a bowl with desired sides. Sides could include: shredded cheese, chives, sour cream, crushed fritos or other fun toppings.