Heat oil in a 4 litre saucepan or Dutch oven over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Crumble turkey into saucepan; sprinkle with chili powder, cumin and salt. Cook 5 minutes, stirring occasionally. Add tomatoes, beans, bell pepper and picante sauce. Bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes, stirring occasionally. Ladle into bowls; top as desired.