24ozcooked white turkey meat,skinless, shredded or diced (5 cups)
2(15 oz cans)petite diced tomatoes, undrained (if using regular diced tomatoes, give them an extra chop)
In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 2 minutes. Add the onion, bell peppers, and ½ teaspoon kosher salt and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Reduce the heat to medium. Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring, 30 seconds.
Stir in the turkey meat until well-coated in the spices.
Add the tomatoes, bay leaves, the remaining salt, and the black pepper. Add enough water to bring the chili to a thick stew consistency, about 1 cup.
Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 20 minutes, stirring occasionally.