In a large Dutch Oven pot add the oil and heat using medium-high heat.

Add the diced onions, bell peppers and celery. Cook until translucent.

Add minced garlic and cook another 2 minutes.

Add the canned tomatoes, sauce and tomatoes and chilies. Mix well and bring to a simmer.

Add the chili powder, cumin, paprika, salt and pepper.

Cover and cook at a simmer on a low-medium heat, for 2 hours, stirring occasionally.

Chop the leftover turkey in a food processor to small pieces (but not to a pulp). Add this to the chili, along with the kidney beans.

Give a good stir and cover again. Cook another 1 hour.

Taste the chili, make sure it is to your seasoning liking, then serve with favorite chili toppings.