Creating this fantastic Three Bean Turkey Chili with Honey Jalapeño Grits is simple when you follow these steps:

1. Sauté the Base: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Then, add minced garlic and sauté for an additional minute.

2. Brown the Turkey: Add the ground turkey to the pot. Cook until browned and no longer pink, breaking it apart with a spatula—approximately 5-7 minutes.

3. Mix in Spices: Stir in chili powder, cumin, paprika, salt, and pepper. Mix well to ensure all flavors are combined.

4. Add Tomatoes and Broth: Pour in the diced tomatoes and chicken broth. Bring the mixture to a gentle boil, then reduce heat to low.

5. Incorporate Beans: Add the rinsed black beans, kidney beans, and pinto beans to the pot. Stir to combine. Simmer for about 30 minutes, allowing flavors to meld together.

6. Prepare the Grits: In a separate pot, bring 4 cups of chicken broth (or water) to boil. Gradually add in the quick-cooking grits while stirring constantly to avoid lumps.

7. Cook the Grits: Reduce heat to low, cover, and cook according to package instructions (typically about 5 minutes). Stir frequently until the grits are creamy.

8. Finish the Grits: Once done, remove grits from heat and stir in the shredded cheddar cheese, honey, and chopped jalapeño. Add salt to taste.

9. Serve: Ladle the chili into bowls, spoon the honey jalapeño grits on top or beside it, and garnish as desired.

These straightforward steps will guide you efficiently through making this incredible dish!