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Heat the oil in a large, thick bottomed pot (6- to 8-quart) on medium heat. Add the chopped onion, carrot, and bell peppers, and sprinkle with salt. Cook until softened, 6 to 8 minutes.
Cook for 1 minute more.
Break the turkey up with a wooden spoon. Increase the heat to medium high. Stir and cook until the turkey is no longer pink, about 5 minutes.
Use a straight edge spatula or wooden spoon to scrape up any browned bits from the bottom of the pan.
Add the black beans. Bring the chili to a boil, lower to a simmer. Cover and cook for half an hour. Uncover and cook for another half hour, or until the liquid thickens.
Remove the bay leaf. Taste the chili and adjust seasonings, adding salt and pepper to taste. Serve with rice or heated corn tortillas.