Heat the olive oil in a Dutch oven or large pot over medium-high heat.

Add the diced onions and minced garlic, sautéing for about 3-4 minutes until the onions soften and become translucent.

Stir in the ground turkey, breaking it up with your spoon. Cook for about 5-7 minutes until the turkey is cooked through and no longer pink.

Mix in the brown sugar, chili powder, ground cumin, oregano, salt, black pepper, and tomato paste. Stir until everything is well combined.

Pour in the beef broth, crushed tomatoes, and all the beans. Make sure to scrape the sides and bottom of the pot for any tasty bits.

Cover the pot and bring the chili to a boil, stirring occasionally. Once boiling, reduce heat to low, uncover, and let it simmer for about 30 minutes.

Stir often to keep it from sticking to the bottom of the pan. If it thickens too much, just add a splash of water to get it to your desired consistency.

Serve hot, garnished with your favorite toppings like sour cream, jalapeños, shredded cheese, and a squeeze of fresh lime juice.