Heat a large soup pot or Dutch oven to medium/medium-high heat and add the extra virgin olive oil. Once hot, add the onions, carrots, celery, red peppers, cilantro stems, garlic, and red pepper flakes to the pot, along with a healthy pinch of salt and black pepper. Cook for 5–8 minutes, or until the vegetables are translucent.

Add the ground cinnamon, chili powder, cayenne pepper, ground cumin, and smoked paprika to the pot. Stir constantly and cook for 1–2 minutes until the spices are fragrant and have darkened slightly — this blooms the spices and releases their essential oils.

Add the ground turkey to the pot and break it into small pieces with a wooden spoon. Cook for 5–6 minutes, stirring occasionally, until the turkey is browned and no pink remains.

Add the chickpeas, kidney beans, and tomatoes. Crush the whole tomatoes with the spoon as you stir. Cook for 2 minutes. Fill one of the empty 15 oz cans with cold water and add it to the pot — the liquid should barely cover the meat and vegetables. Stir in the balsamic vinegar. Bring to almost a boil, then reduce the heat to low and simmer uncovered for 30 minutes.

After 30 minutes, give the chili a taste. It will probably need more salt, possibly black pepper. Taste, season, stir and re-taste until you have hit your seasoning preference. Add the chopped cilantro leaves (remember, you added the stems in step one) to the chili and cook for another minute or so.

To serve, spoon cooked basmati rice into bowls and ladle the chili over the top. Finish with a dollop of Greek yogurt or sour cream and a squeeze of fresh lime juice.