Heat olive oil in a large pan over medium heat, then sauté the chopped onions and minced garlic until they turn translucent.

Add the minced turkey into the pan and cook it, using a wooden spoon to break it apart, until it’s browned and fully cooked.

Add the diced bell peppers into the mix, and cook for a few minutes until they begin to soften.

Sprinkle in ground cumin, paprika, chili powder, dried oregano, salt, and black pepper, making sure to thoroughly coat the meat and vegetables with the spices.

Add the canned chopped tomatoes and kidney beans to the pan, and give everything a good stir to combine.

Reduce the heat to low, cover the pan, and allow the chili to simmer for approximately 20-30 minutes, stirring occasionally, until it thickens and the flavours meld together.

Taste the chili and adjust the seasoning as necessary.

Serve the hot turkey chili, optionally garnished with fresh coriander leaves.