Heat the olive oil over medium-high in a large stock pot or Dutch oven. Add the chopped onion and saute, stirring occasionally, until translucent, about 5 to 8 minutes.
Add the bell pepper, jalapeno, and carrot. Cover and cook, stirring occasionally, until vegetables have softened but are still al dente, about 5 to 8 minutes.
Push the vegetables off to one side of the pot to clear a space for the ground turkey. Place the ground turkey on the hot surface and allow it to brown untouched for 2 minutes. Use a spatula to flip the meat and allow it to brown on the other side for 1 minute. Break up the meat into large chunks and stir it into the vegetables. Don't allow the turkey to cook through just yet.
Add the garlic and all of the seasonings (chili powder through red pepper flakes). Continue cooking, stirring occasionally, until very fragrant, about 2 minutes.
Add the chopped tomatoes, diced tomatoes, chicken broth and beans. Bring the chili to a full boil. Reduce the heat to low, cover, and cook at a gentle boil for 20 to 30 minutes. Remove the cover and cook at a gentle boil for 10 minutes uncovered (if necessary, increase the heat).
Taste chili for flavor and add sea salt and/or additional chili powder to taste. Serve heaping bowls of chili with cooked bacon (thick-cut recommended), cheddar cheese, sour cream, avocado, red onion and green onion.