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Add the frozen vegetables, garlic, and chicken broth to a blender or food processor. Blend until smooth and set aside. (You may need to blend in batches if you're using a smaller blender.)
Heat a Dutch oven or large soup pot (5.5-quart or larger) over medium heat with the olive oil. Once hot, add the ground turkey and brown one side for 3-4 minutes before breaking apart and fully cooking.
Add the non-alcoholic beer and chili seasoning to the cooked ground turkey and cook for 3-4 minutes until very little liquid remains.
Add the crushed tomatoes, chili beans, blended vegetables, and bay leaves, stirring everything together.
Bring the chili up to a simmer before reducing the heat to low, covering, and simmering for at least 2 hours.
Remove the bay leaves, stir in hot sauce or your choice of acidity, and salt and pepper to taste. Serve with baked tortilla chips, shredded cheese, nonfat Greek yogurt or sour cream, and freshly chopped cilantro, scallions, or chives.