Add the ground turkey and turkey sausage. Cook until it's no longer pink, breaking apart the meat as it browns, about 10 minutes.
Add the onions and carrots and cook for 3-4 minutes.
Stir in the tomato paste, chili powder, and cumin until the meat and veggies are coated, about 1 minute.
Add the tomatoes and chicken broth and simmer for 3-4 minutes. Stir in the kidney beans and chickpeas. Cook for another 3-4 minutes.
Serve with a variety of garnishes.
To freeze the chili: Prepare the chili and cool completely. Portion into meal-sized amounts and transfer into freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw in the refrigerator and re-heat.