While the turkey cooks, you'll prep everything else, so start here first. Dice both onions into 1/2-inch pieces and finely mince the garlic cloves, then set aside. Spray a large skillet with cooking spray and place it over medium-low heat to preheat. Meanwhile, spread the ground turkey breast on a lined tray and place it in a 200°C oven. Cook for 20-30 minutes, stirring occasionally to break it into small pieces and ensure it cooks evenly. The turkey should be completely cooked with no pink remaining—this takes a bit longer than stovetop cooking, but it prevents splattering and gives you time to prep the aromatics.

Once your skillet is hot, add the diced onions and cook over medium-low heat for about 5 minutes, stirring occasionally, until they become soft and translucent. This gentle cooking keeps the onions sweet rather than caramelized. Add the minced garlic and cook for another 1-2 minutes until fragrant. I always add the garlic after the onions because it cooks so quickly that it can burn if added at the same time as the raw onions.

Add the cumin, paprika, chili flakes, and black pepper to the softened onions and garlic. Stir constantly for about 30 seconds to 1 minute. This blooming process releases the essential oils in the spices and deepens their flavor—it's the difference between a one-dimensional chili and a complex, richly spiced one. You'll notice the skillet will smell noticeably more aromatic.

Add the water, crumbled beef stock cube, chopped tomatoes, and tomato paste to the spiced aromatics. Stir well to combine, scraping the bottom of the skillet to incorporate any browned bits. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. The tomato paste adds concentrated umami depth that makes the chili taste like it's been simmering for hours.

Drain and rinse the kidney beans to remove excess sodium. When the cooked turkey is ready, add it to the simmering sauce along with the drained kidney beans. Stir to combine everything evenly. Reduce the heat to low and simmer for 15-20 minutes until the sauce thickens and the flavors meld together. The longer simmer time allows the spices to fully integrate and creates a richer, more cohesive chili. If you prefer a thicker consistency, continue simmering uncovered for a few extra minutes to reduce the liquid further.