Add olive oil to a large pot/ pan with a tight fitting lid, and heat over medium- high heat. Add the ground turkey, onion powder, garlic powder, ground cumin, dried oregano, black pepper, and salt, and mix. Stir often, until turkey is browned and cooked through, about 5 to 7 minutes.
Then, add the diced bell peppers, mix and cook, about 2 more minutes.
Push the ground turkey mixture to the sides of skillet, leaving a hole in the center of the pan. Add the tomato paste and vinegar to the center and cook, stirring constantly, for about 30 seconds.
Then, add the red kidney beans, chicken broth, and jasmine rice. Mix everything together. Bring the mixture to a boil, and then quickly reduce the heat to low and simmer, covered, until the rice is tender, about 40-45 minutes.
Check the mixture at 40 minutes and mix. Test the rice. If it needs 5 more minutes, let it cook a little longer. 40 minutes was perfect for me.