Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers slightly. Add the chopped onion and bell pepper, stirring occasionally until softened, about five minutes.

Add the minced garlic during the final minute of sautéing.

Add the ground turkey to the pot, breaking it apart with a spoon as it cooks. Stir frequently until no pink remains, about 5-7 minutes.

Drain any excess fat from the pot.

Stir in the chili powder, cumin, and smoked paprika, and add salt and pepper to taste. Stir well.

Add the diced tomatoes with juices, both cans of beans, and chicken broth. Stir to combine and bring to a gentle boil.

Reduce the heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally.

If a thicker consistency is desired, mash a portion of the beans against the side of the pot to release starch.

Taste and adjust seasoning as needed before ladling into bowls.

Top with fresh cilantro and sour cream if desired. Serve immediately.