Pour the oil into a large stockpot and set the heat to medium. Cook and crumble the ground turkey as it cooks. When the turkey has browned, add the peppers, onion, and garlic, and cook, stirring occasionally, until the veggies start to soften, about 10 minutes.
Stir in the chili powder, paprika, oregano, cumin, and cayenne. Add the chicken stock, pinto beans, corn, tomatoes, tomato paste, and chilies. Season with salt and pepper. Bring the chili to a boil, then reduce the heat and simmer for 15 minutes. Dish the chili into bowls and top with a dollop of sour cream, if desired.
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