Heat the olive oil over medium-high heat in a large Dutch oven. Add in the onion, green bell pepper, and garlic. Season with kosher salt and black pepper. Sauté the vegetables until they are tender, about 5 to 7 minutes.
2 tablespoons olive oil, 1 yellow onion, 1 green bell pepper, 2 cloves garlic, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Add the ground turkey, breaking it up. Season with chili powder, cumin, ground chipotle, and cayenne pepper. Cook until the meat is broken up and no longer pink, though there is no need to cook it all the way through.
2 tablespoons chili powder, 1 tablespoon cumin, 1/2 teaspoon ground chipotle, 1 pound ground turkey, 1/4 teaspoon cayenne pepper
Stir in the tomatoes, tomato sauce, Worcestershire sauce, liquid smoke, and kidney beans. Bring to a roaring boil. 28 ounces diced tomatoes, 15 ounces tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon liquid smoke, 14 ounces kidney beans
As soon as the chili comes to a boil, turn down the heat to a simmer. Continue cooking, uncovered, for 30 minutes. You should only see small intermittent bubbles.
Taste the soup and add more salt and pepper to taste. Top with sour cream, red onions, and cheddar cheese.