Heat oven to 225°. Add oil to the dutch oven and place on medium-low heat on the stove. Dice the onion, red pepper and celery and add to the pot once the oil is hot. Mince or press the garlic, dice the green beans into inch long pieces, rinse the kidney beans and chop up the turkey meat.
Once the onion is translucent, stir in the garlic, chili powder, paprika, cumin, black pepper and salt. Cook for a minute or two, then stir in diced tomatoes, tomato paste, rinsed kidney beans, beans in tomato sauce, sugar, corn and diced green beans. Bring to a simmer, stir in the chopped turkey, fit with a lid and place the whole dish into the preheated oven.
Bake for 3.5-4.5 hours, stirring once halfway through, then serve hot.
Make sure your pot is oven safe! I like to use a cast irondutch oven which can be used on the stove top as well as in the oven.
I like to add grated cheddar cheese to the top of my chili or a spoonful of sour cream.
This recipe does not make a spicy chili. If you like it spicy, add cayenne pepper to taste.
I like my chili super thick. If you prefer it a bit thinner, you can add water to thin it out.