Heat coconut oil in a 4.5 quart Dutch oven over medium low heat. Add minced garlic. Allow to cook for 2 minutes then add onion. Continue to cook for 2 minutes.
Add green peppers to Dutch oven. Turn up heat to medium. Cook for 3 minutes stirring not allowing to brown.
Add both cans of petite diced tomatoes.
Next, open a can or cans of beans (use 2 cans if you enjoy lots of beans) and rinse in a colander. Then add to Dutch oven with 2 Tablespoons of chili and cooked ground turkey. Heat at medium heat for 5 minutes then turn down to simmer and cook for additional 25 minutes.
Serve in chili bowls with desired toppings: Greek yogurt, salsa, spring onions, and shredded cheddar cheese. Enjoy.