Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.

Transfer the turkey to the bowl of your slow cooker. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups of chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, and stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours. During the last hour of cooking, stir in the beans. If your chili is too thick, add the remaining broth to thin as desired.

Remove the bay leaves and ladle the chili into bowls. Optional: Top with cheddar cheese, avocado, and cilantro . Serve and enjoy!

Preheat your oven to 425°F (220°C). Place a large cast-iron skillet or ovenproof pan in the oven to preheat.

In a large mixing bowl, whisk together the flour, baking soda, and salt. Make a well in the center of the dry ingredients.

Pour the buttermilk into the well. Using a wooden spoon, mix until the dough comes together. It should be sticky but manageable.

Turn the dough out onto a floured surface. Gently knead it and shape it into a round loaf.

Carefully remove the hot skillet from the oven and sprinkle the bottom with some flour. Place the dough in the skillet.

Use a sharp knife to score a deep "X" into the top of the dough, which will help it cook through.

Transfer the skillet back to the oven and bake for about 15 minutes. Then reduce the oven temperature to 400°F (200°C) and bake for an additional 15-20 minutes or until the bread is golden and sounds hollow when tapped on the bottom.

Remove from the oven and let it cool slightly before slicing. Spread slices with butter.