In a large skillet, heat the olive oil over medium high heat. Add the onion, pepper, garlic and jalapeno. Sauté until soft, about 5 minutes. Add the ground turkey breast and continue cooking until turkey is no longer pink, stirring well to crumble.
Dump the meat mixture into a slow cooker. Add the lentils, beans, tomatoes, broth, salt, pepper the remaining spices and the bay leaves. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add a little bit of water if needed to reach desired consistency.
Once the chili is done cooking, remove the bay leaves and serve with any desired toppings such as shredded cheese, sour cream (or nonfat plain Greek yogurt) or chopped onions.