Sauté Aromatics
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onion, bell pepper, and minced garlic. Cook, stirring frequently, until the vegetables are tender and fragrant, about 5 minutes.

Cook Ground Turkey
Increase the heat slightly if needed, then add 1 pound of ground turkey to the pot. Use the back of a spoon to break the meat into small chunks as it cooks. Continue cooking until the turkey is no longer pink and is fully browned, approximately 5–7 minutes.

Add Spices
Stir in 3 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of salt, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of black pepper. Toast the spices for about 1 minute, stirring constantly to prevent burning.

Combine Ingredients
Pour in two 14.5-ounce cans of diced tomatoes (undrained), two 15.5-ounce cans of red kidney beans (rinsed and drained), 1½ cups of chicken broth, and 1 tablespoon of brown sugar. Mix everything together thoroughly, scraping the bottom of the pot to loosen any browned bits.

Simmer
Bring the mixture to a boil, then reduce the heat to medium-low. Cover partially and let the chili simmer uncovered for 45–60 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.

Serve
Ladle the chili into bowls and top with your favorite garnishes, such as shredded cheese, sour cream, and sliced green onions. Enjoy immediately while hot!