Place a large pot over medium heat and add 2 tablespoons olive oil. Heat until the oil shimmers, about 1 minute.

Add 1 large diced yellow or white onion to the pot and cook, stirring occasionally, until the edges of the onion become translucent, about 5 minutes.

Add 1 pound 85% lean ground turkey and 1 teaspoon salt to the pot. Cook, breaking the turkey into small pieces with a spoon and stirring often, until no pink remains and the meat is browned, about 6–8 minutes.

Stir in 1/4 cup (66 g) tomato paste, 4 cloves minced garlic, 2 tablespoons chili powder, 2 teaspoons ground cumin, and 1/2 teaspoon black pepper. Cook, stirring constantly, for 1–2 minutes until the mixture is fragrant.

Add 14 ounces crushed or diced tomatoes (with their juices), the drained and rinsed pinto beans, the drained and rinsed kidney beans, and 1 cup chicken broth to the pot. Stir to combine.

Increase heat just until the chili comes to a low simmer, then reduce heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, for 20–30 minutes until the chili has thickened and flavors have melded.

Taste the chili and add additional salt and black pepper to taste.

Serve hot. Top with sour cream, shredded cheese, and cilantro if desired.