Heat oil in heavy large saucepan or Dutch oven over medium-low heat. Add bell pepper, onion, carrot and garlic; saute until tender, about 12 minutes. Add chili powder and cumin; stir to blend. Increase heat to medium-high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 minutes. Add beans, broth and tomato paste and bring to boil. Reduce heat and simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Reheat over medium heat before serving.) Ladle into bowls. PER SERVING: calories, 260; fat, 10 g; sodium, 379 mg; cholesterol, 55 mg