1. Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, bell pepper, and celery. Sauté until tender, about 2-3 minutes.
2. Add ground turkey and cook for 5-7 minutes until it turns white, stirring well. Make sure to break up ground turkey into small pieces with a spatula while cooking.
3. Stir in salt, cumin, chili powder, paprika, and oregano until well combined. Add diced tomatoes, broth, soy sauce (if using), kidney beans, and black beans. Stir well and bring it to a boil, about 5 minutes.
4. Cover the lid and simmer over low heat for 30-35 minutes until thickened to a desired consistency, stirring occasionally.
5. Serve with your favorite chili toppings such as sour cream, cheese, avocado, cilantro, tortilla strips, and lime wedges, if desired.

Instant Pot Instructions:

1. Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add onion, garlic, bell pepper, and celery. Sauté until tender, about 2-3 minutes.
2. Add turkey and cook for 5-7 minutes until it turns white, stirring well. Make sure to break up ground turkey into small pieces with a spatula. Stir in all seasonings including salt, cumin, chili powder, paprika, and oregano.
3. Add diced tomatoes, broth, soy sauce (if using), kidney beans, and black beans. Seal the lid and turn the steam release knob to Seal position. Pressure cook for 12-15 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Serve immediately.