This recipe can be made in a dutch oven or a slow cooker.

Brown the ground turkey or chicken in the olive oil in a dutch oven or a frying pan. While it's cooking, add the chopped onion, garlic and pepper to the pan. Continue cooking until the meat is white and opaque and the veggies are somewhat softened. Add the grated carrots and cilantro - stir.

Push the meat and veggies to the side of pan, leaving a space in the centre. Put all the spices into the centre and then just stir the spices in the centre for about 30 sec. Then, stir spices into the rest of the mixture. The purpose for this is when you directly heat up spices, it helps the spices "open up" or "freshen up". You should get a bit more flavour this way - who knew!?! (And you don't to do it that way, but if you're feeling all chef like, then go for it!)

If you're using a slow cooker:

Transfer meat and veggies to the slow cooker. Set temperature to high to cook for 2 hours or low to cook for 3-4 hours. Proceed to next step.

If you're continuing in a dutch oven, move onto the next step.

Now add the remaining ingredients, except the northern beans and 1/2 cup of chicken stock. Stir all ingredients together. Drain and rinse the northern beans and put in a blender or Magic Bullet with the remaining 1/2 cup of chicken stock and blend. Add the blended beans to the pot, stir. If using a dutch oven, put lid on and let simmer for 20-30 min. Chili is really good, almost better, the next day as the flavours will have had a chance to meld together!

That's it! This is a creamy chili with great flavour and fully good for you. Enjoy! When serving, feel free to add a bit of grated cheddar, a tbsp of greek yogurt and some sliced green onions on top!