Heat 1 tablespoon olive oil in the pot you will cook your chili over medium heat.
Add ground turkey and cook until browned. Stir occasionally, but not too much. You want to allow some color to develop. Season turkey with 1 teaspoon each of garlic powder, onion powder, salt, and pepper. Once the turkey is cooked through, remove to a plate and set aside.
Add 1 tablespoon olive oil to the same pot along with the chopped onion. Season with 1 teaspoon each of garlic powder, onion powder, salt. and pepper. Saute until translucent, about 2-3 minutes.
Add all the beans, diced tomato, and tomato sauce to the onions.
Season with chili powder, cayenne pepper, paprika, and salt and pepper to taste.
Add the cooked turkey back into the pot. (If you are preparing both vegetarian and meat chili, leave the turkey out for now.)
Bring chili to a boil. Then reduce heat and simmer uncovered for 30 minutes.
Once the chili is cooked, portion the vegetarian chili bowls for serving. (You can also divide the chili in half and keep them separate in two pots or the cooking pot and a slow cooker.) Add turkey to the chili in the cooking pot and simmer for another 5 to 10 minutes until turkey is warmed through.
Portion chili into bowls. Serve with your favorite toppings - mine are sour cream or plain greek yogurt, shredded cheese, and more chopped onion.