• Heat a large skillet over medium-high heat. Add in the ground turkey and cook for 8 to 10 minutes, or until no longer pink, breaking the meat up into large chunks as it cooks.
• Add in the olive oil, celery, carrot, onion, bell pepper, and jalapeño pepper; cook for another 5 minutes, or until softened.
• Add in the garlic, chili powder, cumin, Italian seasoning, salt, black pepper, cayenne pepper, and tomato paste and cook for 2 more minutes, stirring the tomato paste into the meat mixture.
• Transfer mixture into a 5-qt (or larger) slow cooker. Stir in the tomatoes, kidney beans, pinto beans, vegetable broth, and corn mixing well to combine.
• Cover and cook on low for 8 hours. Stir in the lime juice right before serving! Garnish with cilantro, sour cream, and cheese, if desired. Serve warm, with extra lime wedges.

To Make in a Dutch-Oven (Stovetop)

• Cook as directed above, up to step 4. Instead of transferring to a slow cooker, keep the dutch-oven or soup pot on the stove.
• Add the tomatoes, beans, and broth and bring to a boil over medium-high heat. Then reduce to a simmer and cook for an hour, stirring occasionally.
• Stir in the corn and lime juice, and simmer for another 20 minutes. If the chili appears to be getting too thick, add a little more broth or water as needed.