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In a large pot over medium heat, heat oil. Add onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir until vegetables are coated and tomato paste has darkened, 1 to 2 minutes.
Add turkey and cook, breaking up meat with a spoon, until no longer pink, about 7 minutes. Add chili powder, salt, cumin, coriander, oregano, mustard, cayenne, and several grinds of black pepper. Add lager and scrape up any browned bits on bottom of pan. Let simmer, stirring occasionally, until liquid is reduced by about half, 2 to 3 minutes.
Add tomatoes, black beans, kidney beans, and bouillon. Bring mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, until chili is thickened, about 45 minutes. Taste and adjust seasonings as desired.
Divide chili among bowls. Serve with preferred toppings.