Heat 1 Tbsp olive oil in a large pot set over medium heat. Add bell pepper and onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour mixture onto a plate.
Heat remaining 1 Tbsp olive oil in pot over medium-high heat. Add turkey, season with salt and pepper and cook, stirring occasionally and breaking up turkey until cooked through. Drain off rendered fat.
Return veggies to pan with turkey, then add tomatoes, tomato sauce, chicken broth, chili powder, ancho chili powder, cumin, paprika and coriander and season with salt and pepper to taste. Bring to a boil then reduce heat to a simmer, cover and simmer stirring occasionally 20 minutes.
Stir in kidney beans and more chicken broth to thin if desired and heat through, about 2 minutes. Serve warm with desired toppings.
If desired, you can stir in more kidney beans or chicken broth to thin out the chili.
Recipe source: Cooking Classy