Warm the olive oil in a large pot over medium heat.

Add the onion and bell pepper and cook for 4 minutes, stirring occasionally, until they soften.

Add the garlic and cook for 30 seconds, until fragrant.

Crumble in the turkey and cook for 5 to 6 minutes, breaking it into small pieces, until no pink remains.

Stir in the chili powder, smoked paprika, cumin and salt, coating the turkey evenly.

Add the crushed tomatoes, black beans, kidney beans and broth, stirring to combine.

Bring to a gentle boil, then lower the heat and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the chili thickens enough to coat the back of a spoon.

Taste and adjust salt.

Ladle into bowls and top with avocado, a dollop of Greek yogurt, cheese and jalapeño slices.