Place a large pot over medium-high heat then add oil and ground turkey. Cook 6–8 minutes until browned, breaking it into chunks as it cooks.

Stir in onion, bell pepper, garlic, salt and pepper then cook for about 5 minutes, until softened. Add chili powder, paprika, oregano, cumin and cook for 1 additional minute.

Add crushed tomatoes, chicken broth, drained kidney beans and 1 can of drained pinto beans. Bring to a boil then reduce heat to low, cover and simmer for 30 minutes.

In a small bowl, add remaining can of pinto beans and mash them into a paste with a fork using a small amount of liquid from the pot to loosen the mixture if necessary. Add mashed beans to the chili and stir to combine.

Allow the chili to simmer, uncovered, until it reaches desired thickness. Remove from heat, season to taste with salt, pepper and hot sauce and serve with all of your favorites on the side.