Easy 30-Minute Turkey Chili

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4 tablespoons olive oil, divided
2 pounds ground turkey (I used extra lean)
1 medium/large sweet Vidalia onion, diced small
1 medium/large red bell pepper, diced small
3 to 5 garlic cloves, finely pressed or minced
2 to 3 teaspoons kosher salt, or to taste* (see Note below)
1 teaspoon freshly ground black pepper, or to taste
one 15.5-ounce can red kidney beans (I used low-salt), drained and rinsed if desired
one 15-ounce can black beans (I used no-salt added), drained and rinsed if desired
one 14.5-ounce can petite diced tomatoes (I used no-salt added)
one 8-ounce can tomato sauce, plus 8 ounces water used to rinse out can (I used no-salt added)
about 8 ounces water, chicken or vegetable broth, optional (see step 5 below)
two 4-ounce cans diced green chilis (I used fire-roasted)
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons smoked paprika (regular paprika may be substituted)
2 to 4 bay leaves
1 to 2 teaspoons granulated sugar, optional and to taste
sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing


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