In a large pot, heat the avocado oil on medium-high heat.
Add the turkey, garlic, chili powder, cumin, smoked paprika, cayenne and a pinch of salt and pepper. Break up the meat with a spatula, then cover and cook for 5 min, stopping halfway to stir and break up the meat.
Add the crushed tomatoes and refried beans, stir well to combine then cover and cook for 1 minute. Stir in the black beans and red kidney beans, cover and cook for another 3 minutes, stirring halfway to prevent sticking to the bottom of the pan.
Uncover the pot and simmer on high heat for 1 min, stirring often to evaporate some liquid and thicken the sauce.
Serve hot with a dollop of plain greek yogurt and sliced green onions with corn chips. Store any cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.