Start by gathering all your ingredients and washing the veggies. Dice the onion, jalapeño, and bell peppers finely for even cooking. You want everything to meld together perfectly.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it turns translucent. This usually takes about 5 minutes. Toss in the jalapeño and bell pepper, stirring occasionally until soft.

Add the ground turkey to the pot. Break it apart with a spoon. Cook until fully browned, mixing in the diced carrots halfway through cooking for added flavor and texture.

Sprinkle the cumin, oregano, smoked paprika, garlic granules, black pepper, and salt over the turkey mixture. Stir well to ensure all the spices evenly coat the turkey and veggies.

Stir in the tomato paste, allowing it to mingle with the meat and veggies. Next, add the kidney beans, chickpeas, corn, and stock. Stir until everything is combined, bringing the mixture to a gentle simmer.

Cover the pot and let it simmer for about 20-25 minutes. This allows the flavors to meld beautifully. You can occasionally stir and adjust seasoning to taste as it cooks.

Once thickened to your desired consistency, ladle the chili into bowls. Consider using toppings like fresh cilantro, avocado, or shredded cheese for added flair.