Heat the olive oil in a large skillet over medium-high heat.
Add the ground turkey and sausage and cook until no longer pink in the middle. Break the meat into small pieces as it cooks.
After the meat cooks transfer to slow cooker and add the diced tomatoes and beans into the slow cooker.
Using the same skillet, cook the onions and peppers. When the onions become translucent, add the garlic and cook for another minute or until the garlic becomes fragrant.
Stir in the chili powder, coriander, oregano, garlic powder into the vegetables and cook for another 1-2 minutes or until the spices become fragrant.
Pour the chicken stock and Worcestershire sauce into the skillet and scrape up any bits that stick to the pan. Transfer the vegetable mixture to the slow cooker and stir in the tomato sauce.
Stir the ingredients together, place the lid on, and cook for 5 hours on high or 8 – 10 hours on low.
Taste for seasoning. Add salt if needed.
Ladle the chili into bowls and serve hot with your favorite chili condiments.