Make sure all your veggies are prepped and ready to go.
In a large bowl, add the bread and milk. Mash with a fork. Season with 1 teas salt and 1 teas pepper and mix in the ground turkey by hand.
In a a large skillet over medium heat, heat the vegetable oil until shimmering. Add the onion, chili powder, tomato paste, garlic, cumin, oregano, and pepper flakes. Cook 8 to 10 minutes, until onions are soft.
Add the turkey mixture to the skillet and cook 6 minutes, breaking up and stirring as needed so that no pink remains. Stir in the tomato sauce and scrape up and browned bits.
Transfer turkey mixture to a large slow cooker and add the kidney beans, soy sauce, brown sugar, and minced chipotle chile.
Cover and cook on low for 4 to 6 hours.
Serve with desired chili fixings. Sour cream, shredded Monteray Jack cheese, additional tabasco sauce, chopped avocado, and any other additional toppings you may enjoy.