Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground turkey, let it sit undisturbed for 3 minutes, then break it up and cook until browned and cooked through, about 8 minutes total.

Reduce heat to medium. Add the diced onion and red bell pepper and cook for 5 to 6 minutes until softened. Stir in 4 cloves minced garlic and cook for 1 minute.

Clear a space in the center of the pot, add 2 tbsp tomato paste, and cook for 1 minute until it darkens. Add 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp cayenne. Stir and cook 30 seconds.

Add the diced tomatoes, 2 cups chicken broth, kidney beans, and cannellini beans. Scrape the pot bottom, bring to a boil, then reduce to low and simmer uncovered for 20 minutes. Taste and adjust salt.

Ladle into bowls and top with sour cream, shredded cheddar, and sliced green onions.