Cook turkey meat on high heat and drain any liquid if any after cooking
Strain and rinse both cans of beans
If you don't want your tomatoes and chilies chunky throw the rotel in a food processor and blend
Add all ingredients to the turkey meat and bring to a boil and then lower heat to low and cover
Stir occasionally and when it gets to the consistency you want you are done.
Notes
Browning the Turkey: Don't rush this step. You want the turkey to get a nice brown sear on it - that's where a lot of the flavor comes from. And remember, break it up into small chunks as it cooks so it mixes well with the rest of the ingredients.
Season to Taste: The spice measurements in the recipe are just a guideline. If you prefer your chili spicier, add a bit more cayenne or a few dashes of hot sauce. If you're not a fan of heat, dial it down. Cooking is all about adjusting to your personal taste.
Slow and Steady: Chili is one of those dishes that benefits from a long, slow cook time. If you have the time, let it simmer on low for a bit longer than the recipe calls for. The flavors will meld together beautifully and the texture will be even better.
Go Crazy with Toppings: Chili is a great canvas for a variety of toppings. Shredded cheese, sour cream, chopped onions, sliced jalapeños, a squeeze of lime - the sky's the limit! It's a fun way to customize your bowl.
Leftovers are Your Friend: This chili is even better the next day after the flavors have had time to really blend together. So if you have leftovers, consider it a win! They're perfect for a quick lunch or another dinner.
Freeze for Later: If you're cooking for one or two, this chili freezes beautifully. Just portion it out into freezer-safe containers, and you'll have ready-to-go meals for those days when you don't feel like cooking