In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook for about 5 minutes, stirring occasionally, until softened.

Stir in the minced garlic and cook for 30 seconds. Add the ground turkey and cook for 6–8 minutes, breaking it up with a spoon until fully browned and no longer pink.

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat the turkey and vegetables with the spices.

Stir in the diced tomatoes, tomato sauce, and tomato paste. Mix until fully combined.

Add the black beans, kidney beans, and chicken broth (or water). Stir everything together and bring to a light boil.

Reduce the heat to low, cover, and let simmer for 20–25 minutes, stirring occasionally. If you want a thicker consistency, remove the lid during the last 5–10 minutes.

Taste and adjust seasoning if needed. Serve hot with your favorite toppings like cheddar cheese, avocado, sour cream, or fresh cilantro.