Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and slightly translucent.

Stir in the minced garlic and cook for 1 minute, just until fragrant—careful not to let it burn.

Add the ground turkey to the pot. Use a wooden spoon to break it into crumbles, cooking for 5–7 minutes until no pink remains.

Sprinkle in chili powder, cumin, oregano, salt, and black pepper. Stir well so the spices coat the meat and onions.

Stir in the tomato paste, crushed tomatoes, and beef broth. Bring the mixture to a gentle boil, then reduce heat to a simmer.

Stir in the black beans and kidney beans. Let the chili simmer uncovered for 30–45 minutes, stirring occasionally, until the flavors meld and the chili thickens to your liking.

If using frozen corn, add it during the last 5 minutes of cooking and stir until heated through.

Spoon into bowls and add your favorite toppings—cheddar cheese, tortilla chips, sliced green onions, avocado, fresh cilantro, or a dollop of sour cream.