In a large pot, melt the butter over medium heat. Add the diced onion and green bell pepper, cooking until they're softened and fragrant, about 5 minutes.
Add the ground turkey to the pot. Cook, breaking it apart with a spoon, until it’s browned all the way through, about 7-10 minutes.
Stir in the diced tomatoes, pinto beans, and kidney beans. Mix well to combine all the ingredients.
Pour in the tomato sauce and barbecue sauce. Stir in the ground ginger, chili powder, and garlic powder. Season with salt and pepper to taste.
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 30 minutes, stirring occasionally.
Once the chili has thickened and the flavors have developed, serve it warm. It pairs wonderfully with cornbread or over rice.
