Spray a large pot with nonstick spray and heat over medium-high. Add the extra-lean ground turkey, diced bell peppers, diced onion, minced garlic, and 1 teaspoon of chili blend. Cook the mixture, breaking up the turkey with a spoon, until the turkey is fully cooked and the vegetables have mostly softened, about 7 minutes.
Add the red kidney beans, diced tomatoes with their juices, crushed tomatoes, tomato ketchup, yellow mustard, and the remaining 1 teaspoon of chili blend to the pot with the cooked turkey and vegetables (from Step 1). Stir well to combine all ingredients. Cook, stirring occasionally, until the vegetables are fully tender and the chili is hot and well mixed, about 2 more minutes. I like to let it simmer a minute or two longer for the flavors to meld even more if I have time.
Ladle the hot chili into bowls. If desired, top each serving with chopped pickles for a tangy, burger-inspired twist.