Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat, then add the onion, bell pepper, and apple and cook for 5 to 7 minutes, stirring occasionally, until the onion begins to soften.

Add the ground turkey, salt, and pepper; cook over medium-high heat for 6 to 8 minutes, breaking up the meat, until no pink remains.

Stir in the garlic, sage, chili powder, cumin, smoked paprika, and tomato paste and cook for 1 minute over medium heat.

Add the diced tomatoes, cannellini beans, and chicken broth; bring to a boil, then reduce the heat and simmer uncovered for 25 to 35 minutes, stirring occasionally, until thickened, the apple is tender, and the turkey reaches 165°F.

Remove the pot from the heat and let the chili rest for 5 minutes before serving.