Dice the onion, bell peppers, and celery into uniform pieces about half an inch in size. Mince the garlic finely and drain and rinse all your beans.

Heat the olive oil in your Dutch oven over medium high heat until shimmering. Add the ground beef and break it into small pieces with your wooden spoon. Cook for about 6 minutes until no pink remains, creating some browned bits on the bottom of the pot.

Push the beef to one side and add the ground turkey to the empty space. Break it apart and cook for another 5 minutes until fully cooked through. Mix the meats together once both are fully cooked.

Add the diced onion, bell peppers, and celery to the pot with the meat. Stir everything together and cook for 5 minutes until the vegetables soften slightly. Add the minced garlic and cook for just 30 seconds until fragrant.

Add all the spices directly to the pot and stir them into the meat and vegetable mixture. Cook for about 1 minute while stirring constantly to toast the spices.

Pour in the crushed tomatoes, diced tomatoes, and beef broth. Add all three types of beans and stir everything together thoroughly. Scrape the bottom of the pot to incorporate any remaining browned bits into the liquid.

Bring the chili to a boil, then reduce heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking on the bottom.

Taste your chili and adjust salt, pepper, and cayenne to your preference. Let it rest for 5 minutes off heat before serving.