Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add ground turkey and sauté for about 5 minutes, breaking it up with a wooden spoon, until fully cooked.

Add chopped yellow onion and chopped carrot to the skillet. Cook for about 7 minutes, stirring, until tender. Add minced garlic and cook for 1 more minute.

Stir in cooked red kidney beans, chopped canned tomatoes with their liquid, molasses, black pepper, and hot chili powder.

Reduce heat to low and simmer uncovered for about 30 minutes, until the chili thickens to your desired consistency. Add water or broth if needed to thin.

Just before serving, stir in fresh lemon juice and chopped fresh parsley.

Serve hot in deep bowls, topped with shredded cheese, sour cream, or other desired toppings.