In a large stock pot add diced bacon sliced and cook on medium heat until browned. Add in diced peppers, onions and olive oil. Sautée until softened.
Add ground turkey, brown and cook through. Do not drain.
Add all spices, salt, beans, corn and crushed tomatoes. Do not drain the black beans, but drain the sweet corn before adding. Stir well, cover and reduce heat to a low simmer. Allow to simmer for 2 hours, stirring about every 15 minutes.
Once chili is cooked, spoon into bowls. Top with optional scallions, cheddar and a dollop of 2% greek yogurt.