Heat the coconut oil (or avocado or olive oil) in a large pot over medium heat. Add the diced onion, bell peppers, chopped zucchini, and chopped carrot to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onions are starting to brown. Stir in the minced garlic and cook for 1 minute more, allowing the garlic to become fragrant.

Add the ground turkey and turkey or chicken sausage to the pot with the cooked vegetables. Cook, breaking the meat into small pieces with a spoon, until it is nicely browned all over. This should take about 6-8 minutes. Make sure not to overcrowd the pan so the meat browns well.

Once the turkey and sausage are browned, sprinkle in the Mexican chili powder, paprika, dried oregano, ground cumin, salt, black pepper, and Worcestershire sauce. Mix thoroughly to coat the meat and allow the spices to toast and meld with the meat for about 1 minute. This blooming step really helps develop the chili's complexity—I always make sure to pause here before adding the liquids.

Pour the pinto beans and kidney beans (including their liquid, unless you prefer them rinsed), the chicken broth, crushed tomatoes, and tomato paste into the pot. Stir well to combine all the ingredients, scraping any browned bits from the bottom of the pot for extra flavor.

Bring the chili to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for at least 45 minutes. Stir occasionally, allowing the flavors to meld and the chili to thicken to your desired consistency. Taste and adjust the seasoning with additional salt and hot sauce to your liking just before serving. Personally, I love adding a generous splash of hot sauce for a little kick right at the end. Serve hot, and feel free to garnish with cheese, sour cream, avocado, cilantro, chives, or green onion if you like.