In a small bowl, combine all spices: garlic powder, cumin, half of the chili powder, salt, pepper, half of the cayenne pepper and red pepper flakes. Reserve some of the chili powder and cayenne pepper for later.
In a large dutch oven, heat 1 TBSP of olive oil . Over high heat, brown the ground turkey. Do not use turkey breast meat- it has almost no flavor and little fat, if any.
Add in green and red peppers and onions. Sauté until fragrant and translucent. Add in the garlic.
Stir in the spice blend and sauté reducing heat to low. Add in oregano. Stir in on low heat until well combined.
Pour both cans of tomatoes and tomato sauce into turkey mixture. Fill the tomato sauce can with water and reserve for later. Finally, add in the beans.
Cover and let simmer over low heat stirring occasionally to combine and keep chili form sticking. Let simmer for 30 minutes.
Remove cover. Check for seasonings and add more salt and chili powder if desired. If chili is too thick add in the can of reserved tomato sauce/water. If chili is fine, just save the tomato water for tomorrow to help thin out the chili if serving leftovers.
To serve: prepare avocado slices, lime wedges, grate cheese and serve buffet style letting guests top their own bowls. Serve with my corn bread recipe which you can find here.
