Mix all of the dry spices in a bowl together. While you're at it, make sure you start this recipe by already having all of your vegetables diced, your beans are drained and rinsed, and you’ll be ready to go. This recipe makes 16 cups, so make sure your pot is big enough. After spices are mixed, season ground turkey/chicken with 1 tablespoon of the spice blend. Cover until you are ready to cook.
Spray the pot with cooking spray, and heat on medium heat. Wait until the pot is hot, then add the onions. Salt with a pinch of salt (½ tablspoonish), and cook for about 5 minutes. Add the peppers and cook for another 3 minutes. Onions should be translucent and peppers soft.
Add minced garlic and cook for about 30 seconds. Next, add the seasoned ground turkey and cook until fully cooked and browned.
Once the turkey is cooked, add the beans, corn, crushed tomatoes, bay leaves, and the rest of the seasonings. Bring to a boil, stirring occasionally.
Taste the chili. It's important. Try it before adding the chipotle in adobo. I like to add 1.5 tablespoons because I like it spicy. The chipotle adds this lingering, delicious spice--but it is spicy. If you are new to the flavor, start with a half of a tablespoon to a full tablespoon. Let it cook for a few minutes and try it again before adding more. You can also add more chili powder. I go light on this because of the chipotle, but add more if you want more heat
Once the heat is at your personal preference, turn the heat down low and simmer for an hour.
Remove bay leaves. Serve and top it with your favorite toppings. Cheese, hot sauce, a squeeze of fresh lime, pico, sour cream, scallions, cilantro, diced avocado, fresh roasted corn, fresh jalapeno. I always like to top anything I've cooked low and slow with something fresh to make it feel more complete.