Dice the yellow onion and red bell pepper into small, relatively even pieces. Mince the garlic and set it aside. Drain and rinse the kidney beans and black beans in a colander until the water runs mostly clear. This removes excess canning liquid and helps keep the chili's flavor balanced. Measure the chili powder, cumin, smoked paprika, oregano, black pepper, and kosher salt before cooking.

Place a 5- to 6-quart Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and allow it to warm until it looks slightly glossy. Add the diced onion and bell pepper. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and the pepper begins to soften. The vegetables should look tender around the edges without developing dark brown spots. If they begin browning too quickly, reduce the heat slightly.

Add the ground turkey to the pot with the softened vegetables. Use a wooden spoon or spatula to break the meat into small, bite-sized crumbles. Cook for about 7 minutes, stirring occasionally, until the turkey loses its raw pink appearance and begins developing a few lightly browned spots. Avoid stirring constantly. Allowing the turkey to remain in contact with the hot pot briefly helps build savory flavor. The turkey will finish cooking during the simmer, but it must reach a safe internal temperature of 165°F (74°C) before serving.

Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, black pepper, and kosher salt. Stir continuously for about 1 minute. The mixture should become noticeably fragrant, and the spices should coat the turkey and vegetables evenly. Watch the bottom of the pot carefully. Ground spices can burn quickly, especially when there is little moisture remaining.

Add the tomato paste and stir it through the seasoned turkey mixture. Cook for about 1 minute, stirring frequently, until the paste darkens slightly and coats the meat. This short cooking stage helps mellow the tomato paste's sharpness and develops a deeper, more savory base. If the mixture begins sticking aggressively, reduce the heat rather than allowing the paste to scorch.

Pour in the crushed tomatoes and diced tomatoes, including their juices. Add the drained kidney beans, black beans, chicken broth, and Worcestershire sauce. Stir thoroughly, scraping the bottom of the pot to release any flavorful browned bits. At this stage, the chili should look somewhat loose and saucy. It will thicken as it simmers. Make sure the beans and turkey are distributed evenly throughout the tomato mixture.

Increase the heat to medium-high just until the chili begins bubbling gently. Once small bubbles appear across the surface, reduce the heat to low or medium-low. Partially cover the pot with the lid, leaving a small opening for steam to escape. Avoid a vigorous boil. A gentle simmer allows the flavors to develop while keeping the beans intact and preventing excessive evaporation.

Simmer the chili for 25 minutes, stirring occasionally to prevent the tomatoes and beans from sticking to the bottom. As it cooks, the sauce should become thicker, the vegetables should soften fully, and the beans should be heated through. The finished chili should be thick enough to mound slightly on a spoon while still having enough sauce to flow slowly back into the pot. If the chili appears too thin, remove the lid during the final few minutes to encourage evaporation. If it becomes thicker than you prefer, keep the lid on to reduce further moisture loss.

Stir the chili thoroughly and taste a small spoonful once it has cooled enough to sample safely. Check whether the tomato flavor, spices, and salt taste balanced. Adjust the seasoning if needed. Use an instant-read thermometer to confirm that the turkey has reached at least 165°F (74°C). Check a few of the larger turkey crumbles rather than relying on the sauce temperature alone. The chili should have a deep reddish-brown color, tender beans, and a rich, spoonable consistency.

Remove the pot from the heat and let the chili rest for 5 minutes. This brief resting period allows the bubbling to settle and the sauce to thicken slightly. Ladle the chili into bowls. If desired, finish individual portions with shredded cheddar cheese, sour cream, chopped cilantro, a squeeze of lime from the wedges, or sliced jalapeño. Serve warm.