In a large enameled dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the diced onion, and sauté for about 10 minutes, until softened and just lightly golden.
Next, add the garlic, turkey, cumin, coriander, paprika, chili powder, salt, and pepper to the dutch oven. Sauté, breaking up the turkey with a spatula, until the turkey is no longer pink, about 8 minutes.
Add add three cans of beans, the diced tomatoes, tomato sauce, and tomato paste to the dutch oven. Bring to a simmer, and let cook for about 5 minutes or until heated through.
Spoon the chili into bowls & sprinkle with your desired toppings. Serve with cornbread on the side.