Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the finely diced onion and sauté until it becomes translucent. This usually takes around 5 minutes. Add the minced garlic and chopped red bell pepper, cooking for another 3-4 minutes, until fragrant and softened.

Add the ground turkey to the pot. Break it apart with a wooden spoon. Stir constantly until the turkey is browned all over. This usually takes about 6-8 minutes. Ensure the turkey is completely cooked, with no pink remaining.

At this point, it’s time to introduce the crushed tomatoes and chicken broth. Stir in the tomato paste next, ensuring it is well mixed. Then add the rinsed kidney beans and sweet corn, stirring to combine all the ingredients.

Now it's time for the spices! Sprinkle in the chili powder, ground cumin, oregano, cayenne pepper, and sea salt. Bring this mixture to a gentle simmer, allowing the spices to infuse into the chili.

Cover the pot and reduce the heat to low. Let it simmer for at least 30 minutes. Stir occasionally. After it thickens to your liking, add the fresh spinach. Stir until it wilts and is incorporated into the chili.

Ladle the chili into bowls, and don't skimp on the garnishes! Top with shredded cheese, slices of avocado, crumbled tortilla chips, fresh cilantro, and a dollop of sour cream for that extra creaminess.