Heat a large heavy-bottomed pot (Dutch oven) over medium-low heat. Add the olive oil then the onions, peppers, garlic, cumin, salt and ground turkey. Sauté until the turkey is fully cooked.
Add all of the remaining ingredients except for the chips, sour cream and scallions.
Simmer the chili over low heat until the onions and peppers are tender, about 30 minutes. Season to taste with salt and pepper.
When ready to serve, top a bowl of the chili with a dollop of sour cream (optional), a few blue corn tortilla chips and chopped scallions.
For a vegetarian version of this chili, simply leave out the ground turkey or substitute in additional beans. Kidney beans would work well since they tend to hold their shape.
Rather than garnish your bowl with blue corn tortilla chips, crumble a handful of the chips into the bottom of the bowl then ladle the chili on top.