Heat the oil in a large, heavy-bottomed pot over medium heat until warm. Add the garlic, onion and pepper and cook, stirring frequently, until the vegetables are soft, about 5 minutes.
Stir in the cumin, chili powder, pinto beans with the chili sauce, kidney beans, crushed tomatoes, tomato paste and brown sugar, stirring to combine. Add the chopped turkey, reduce the heat to low and cook, stirring occasionally, until the chili is heated through, about 10 minutes.
Serve topped with sour cream, shredded Cheddar and sliced scallions, if desired.
You can remove the skin from the turkey then fry or roast it into cracklings to make a topping.