Heat olive oil in a Dutch oven (or a large heavy bottom pan) over medium heat. Add in the onions, chopped bell pepper and jalapenos. Cook, stirring frequently until they are softened, 4-5 minutes. Add in the garlic, chili powder, chipotle powder, cumin, coriander, red pepper flakes, cayenne pepper, oregano, salt and pepper. Cook while stirring frequently until vegetables are softened, 5 minutes.
Add in the turkey. Using a wooden spoon, break it up into smaller pieces and cook until it is no longer pink, 8-10 minutes.
Add in the black beans, red kidney beans, white beans, diced tomatoes, tomato puree, and chicken stock. Give it a big stir. Put the lid on and bring it to a boil.
Once it boils, turn the heat to medium-low and put the lid ajar. Let it simmer, stirring every 10-15 minutes, for 25-30 minutes. It will thicken as it cooks.
Taste for seasoning and add if necessary. Right before serving, stir in the fresh cilantro.
To serve: Ladle the chili into soup bowls and garnish them with jalapeno slices and diced avocado. Serve with lime wedges on the side.