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Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften.
Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine.
Add the broth and stir, scraping up any bits from the bottom of the pot.
Stir in the crushed tomatoes and beans.
Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally.
Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.
Serve chili with toppings, as desired.