Heat 2 tbsp olive oil in a large pan over medium-high heat. Add turkey and begin breaking up with your wooden spoon. Once it begins to brown, add 1/2 tsp salt and 1/4 tsp black pepper. Continue frying until cooked right through, draining moisture/adding oil if needed, then place in the slow cooker. Try and get a good browning on the turkey, the more it caramelizes in the pan the more flavour you'll get.
Drizzle more oil into the pan if needed, then add onion, pepper and garlic. Fry until soft right through and lightly browned, then add into the slow cooker.
Into the slow cooker add jalapeños, chopped tomatoes, tomato paste, kidney beans, cumin, smoked paprika, chili powder, oregano, ground coriander, 1 tsp salt, 1 tsp sugar and 1/2 tsp black pepper. Pour in chicken stock then give it a good stir.
Pop the lid on and slow cooker for 3.5-4 hours on high or 6-7 hours on low. It should have a fairly thick consistency, but if you want to thicken it just flick the cooker to 'warm' and leave with the lid off for 20mins or so to allow the consistency to reduce down, stirring occasionally. If you want to thin out the consistency just stir through a dash of stock. Serve with your favourite toppings!