Sauté bell pepper, garlic and onion in olive oil. Season with chili powder, ground cumin, oregano and ground cinnamon. Add chicken stock, tomato paste and pureed tomatoes. Cover and cook for 15 minutes.
Pull apart as much leftover turkey as you would like and add the meat to the sauce. Add 1 cup of beans, drained and rinsed. Cover loosely and simmer the chili for 45 minutes to an hour.