Over medium-high heat, warm about 1 teaspoon olive oil in a large soup pot or Dutch oven. Once pan is hot, add ground turkey. Season with salt and pepper. Cook until browned, about 5 minutes.
While turkey is cooking, dice onion and garlic.
Once turkey is browned, remove from pan and spoon onto a plate.
Add remaining 2 teaspoons of olive oil and diced onion to the pan. Cook until translucent and slightly golden brown. Add garlic and cook for about 1 minute more.
Add chili powder, cumin, salt and pepper to onions and garlic. Stir and cook for about 30 seconds.
Add red wine to onions. Be careful! It may steam quickly. Let mixture simmer for about 2-3 minutes or until red wine liquid has reduced. Use your cooking spoon to gently scrape what is sticking to the bottom of the pan.
Add diced tomatoes, chicken broth and beans to pot. Stir all together.
Turn heat up to high and bring mixture to a boil. Once bubbling, reduce heat to low and simmer chili for 15–20 minutes.
Spoon into bowl and top with cilantro, cheese, etc.
Store leftovers in the fridge for three to four days, or in the freezer for up to three months.