Heat a large skillet over medium heat, then drizzle olive oil in the pan. Once hot, add the turkey and cook until browned and cooked through, breaking up the turkey as it cooks. Remove ground turkey from the skillet and transfer to a bowl; keep warm.
Add the tomatoes, chicken broth, bay leaf, black beans and kidney beans. Return the ground turkey to the pan. Bring chili to a boil over high heat, then reduce heat to low and simmer uncovered for 30-45 minutes.
Serve chili hot and top with shredded cheese and sour cream, if desired.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2017/04/25/seconds-turkey-veggie-chili/