Chop onion; add oil to a large non-stick skillet and heat over medium.
Add onion to skillet and cook for 4-5 minutes. Add turkey and continue cooking until meat is no longer pink; stir frequently to crumble.
While turkey cooks, chop bell pepper and add it to a crockpot along with the remaining ingredients (except potatoes).
Add cooked turkey to the crockpot as well, then cover and cook on low for 6 hours (or on high for 4 hours).
About an hour before dinner, preheat oven to 425°F.
Wrap potatoes in foil, poke each with a fork several times, and bake for 45 minutes or until soft.
Slice open potatoes, then top with chili and extra toppings as desired.
Serve with peach slices on the side.