In a large pot, add olive oil and sauté onions until they are translucent. Add garlic
and sauté for about thirty seconds or until you can smell garlic aroma. Add turkey
and cook for 10 minutes or until the turkey is no longer pink.
Add pepper, celery, carrots and turnip. Stir until combined. Add all the spices, the tomatoes and the beans and heat to a boil for a few minutes, stir constantly and then reduce heat to
Cook on low heat for about 2 hours. Add salt and pepper for taste and adjust if necessary.
Serve chili topped with sour cream and chopped cilantro, if desired.