1-Heat olive oil in a large pot over medium-high heat. Cook chopped onion for about 2 minutes until softened.

2-Add ground turkey, crumble, and cook until browned (approximately 5 minutes).

3-Add minced garlic and cook for 30 seconds.

4-Stir in brown sugar, chili powder, ground cumin, dried oregano, salt, black pepper, and tomato paste; cook for about one minute to develop flavors.

5-Add chicken broth, scraping the pot bottom to loosen browned bits.

6-Add fire roasted tomatoes and the three types of beans; stir to combine.

7-Bring to a boil, then reduce heat to low; simmer partially covered for 1 to 2 hours, uncovering during the last 30 minutes to thicken.

8-Serve with preferred toppings.

9-Sauté onion, ground turkey, and garlic as above on the stove.

10-Turn off heat and stir in brown sugar, chili powder, cumin, oregano, salt, pepper, and tomato paste.

11-Add chicken broth, scraping the bottom, then transfer mixture to slow cooker.

12-Add tomatoes and beans, stir gently.

13-Cook on high for 3-4 hours or low for 6-8 hours.

14-Serve with desired toppings.

15-Use the sauté function to cook onion and ground turkey; add garlic and sauté briefly.

16-Stir in brown sugar, chili powder, cumin, oregano, salt, pepper, and tomato paste.

17-Add chicken broth, scraping the bottom.

18-Add tomatoes and beans on top without stirring.

19-Seal lid and cook on high pressure for 12 minutes.

20-Allow natural pressure release for 10 minutes, then quick release remaining pressure.

21-If chili is too thin, use sauté mode to simmer and thicken.

22-Serve with toppings as desired.