Dice the onion and red bell pepper, mince the garlic, and core and dice the apples into 1/2-inch (1.3-cm) pieces. Drain and rinse both cans of beans. Keep the apple pieces evenly sized so they'll cook at the same rate. Set everything aside for cooking.

Place a 5- to 6-quart (4.7- to 5.7-L) Dutch oven over medium heat and add the olive oil. Add the diced onion and bell pepper. Cook for 5 minutes, stirring occasionally, until the onion begins to look translucent and the pepper starts to soften.

Add the ground turkey to the pot and break it into small pieces with a wooden spoon. Cook over medium heat for about 7 minutes, stirring frequently, until no pink remains and the turkey reaches an internal temperature of 165°F (74°C). Some light browning on the meat is normal and adds flavor.

Stir in the minced garlic, chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Cook over medium heat for 1 minute, stirring constantly. The spices should smell fragrant, and the turkey should be evenly coated with seasoning.

Pour the crushed tomatoes and chicken broth into the pot. Stir thoroughly, scraping the bottom to loosen any browned bits. Increase the heat to medium-high and bring the mixture to a gentle boil, about 4 minutes. Small bubbles should appear across the surface.

Add the diced Granny Smith apples, kidney beans, and black beans. Stir until everything is evenly distributed. Cook over medium heat for about 2 minutes, until the mixture returns to a gentle simmer. The apples should still look firm at this point.

Reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring every 5 minutes to prevent sticking. Keep the chili at a gentle bubble rather than a rapid boil. The apples should become tender but retain their shape, and the tomato mixture should thicken enough to lightly coat a spoon.

Stir the chili and check that the beans are heated through, the apples are fork-tender, and the mixture is thick and bubbling gently. If the chili is thinner than you prefer, simmer uncovered for another 1 minute, stirring. Ladle into six bowls and serve hot.