Turkey Chili

1/4 cup olive oil, divided
1 large diced white onion
1 small diced red bell pepper
1 small diced green bell pepper
2 large jalapeno peppers, seeded and minced
6-8 cloves of minced garlic
1 1/2 pounds ground turkey
2 tablespoons chili powder
1 tablespoon of spicy chili seasoning mix (Whole Foods)
2 teaspoons ground cumin
1 1/2 teaspoons salt, or to taste
3/4 teaspoon crumbled Mexican oregano
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1 (28-ounce) can diced tomatoes with their juices
1 (8-ounce) can tomato sauce
2 cups chicken broth
1 can drained kidney beans
1 can drained black beans

1 can drained chili beans
1/4 cup finely chopped cilantro leaves

Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, chili powder, spicy chili seasoning, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney, black and chili beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro, remove from the heat and let sit for 10 minutes before serving.