I don’t think I’ve made turkey chili before, but faced with it this is what I would do.
1.) In a skillet over med-low heat add a good glug of EVOO. As soon as it comes up to heat add diced onion/bell peppers and a good pinch of kosher salt and cook until onions are translucent, then add lots of spices (cumin, chipotle/chile powders, etc.) and toast them until fragrant and stir to make almost a paste. Increase heat to med-high and add ground turkey and cook to brown, then remove from heat and set aside. Turkey should be brown and heavily coated with spice paste mixture.
2.) In a large sauce pan/dutch oven med heat add more onions and peppers of your choice with a good pinch of kosher salt and ground black pepper and cook until onions are translucent. Add minced garlic and cook a minute or two more. Add more spice of your choice and toast 'till fragrant. add a couple of tbsp of tomato paste and cook/stir for a couple of minutes. Then add crushed tomatoes (preferably San Marzano whole that have been hand crushed). Bring to a simmer and add a fair amount of oregano and a small amount of basil.
3.) Add a cup of the broth of your choice (I like BTB products, and they have a Chili base that is pretty good. Otherwise chicken or beef). Then your beans (my fav is S&W Chili Beans - I’ll add one canned drained, and another with the liquid). Bring everything to a simmer and reduce to the thickness of your choice (it should be pretty thick). Then season to taste using salt and pepper, and maybe some brown sugar and red wine vinegar.
4.) As soon as you’re happy with your tomato/bean mixture, fold in the turkey/spice paste… heat and serve.
