1-Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 cup chopped yellow onion and cook for about 2 minutes until softened.

2-Add 1 pound ground turkey, breaking it up, and cook until browned, about 5 minutes. Stir in 4 cloves minced garlic and cook for 30 seconds.

3-Mix in 1 tablespoon brown sugar (if using), 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 3 tablespoons tomato paste. Cook, stirring, for 1 minute.

4-Pour in 1 3/4 cups low sodium chicken broth, scraping browned bits from the bottom. Add the 28-ounce can of fire roasted crushed tomatoes and all three types of beans: 15-ounce can kidney beans, 15-ounce can black beans, and 15-ounce can pinto beans, all rinsed and drained.

5-Bring to a boil, then reduce heat to low and simmer for 1 to 2 hours, stirring occasionally. Cover during the first part of simmering, then uncover for the last 30 minutes to thicken.

6-Serve hot with desired toppings like shredded cheese, sour cream, cilantro, or chopped onions.