In a large 8-quart thick-bottom pot, sauté onion and green pepper in olive oil over medium high heat, stirring until golden, about 5 minutes. In a small bowl, combine garlic, chili powder, cumin, cayenne pepper, oregano, salt and pepper, cook, stirring for a minute or two more. Add a bit more olive oil if needed.
Add tomatoes, stock, beans, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer uncovered for about an hour.
Serve with a dollop of sour cream, shredded cheddar cheese, chopped red onion, and corn tortilla strips.
Cook's Note: Delicious over rice or with a side corn bread.