In the 6-quart pot, warm the olive oil over medium heat. Sauté the onion and peppers until they are soft and glisten, about 3 to 4 minutes. Add the garlic and sauté for another 1 to 2 minutes.
Add the cumin, chili powder, chipotle powder, salt, and pepper, and cook while stirring until the spices release their fragrance, about 1 to 2 minutes.
Add the broth, turkey, and cooked beans and liquid. Bring to a boil, then reduce heat and cook at a simmer for about 20 minutes. Adjust salt and pepper to taste, then serve.