Dice 1 medium yellow onion (about 1 ½ cups). Mince 3 garlic cloves. Drain but don’t rinse 1 (about 15-ounce) can kidney beans; do not drain or rinse the second can.

Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons tomato paste and stir to coat the onions. Cook, stirring occasionally, until darkened in color, 2 to 3 minutes.

Add 1 pound ground turkey, 1 ¼ teaspoons kosher salt, and ½ teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 2 teaspoons ground cumin, 2 teaspoons packed brown sugar, 1 teaspoon dried oregano, 1 teaspoon paprika, ½ teaspoon ground cinnamon, and ¼ teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.

Add the drained beans, the remaining can kidney beans and its canning liquid, 1 (28-ounce) can crushed tomatoes, 2 cups low-sodium broth or water, and 1 cup frozen corn kernels. Stir to combine and bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.

Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as needed. Ladle into bowls and serve with desired toppings.