Heat olive in a large pot over medium-high heat. When hot, add ground turkey, then cook, breaking up with a spatula, until browned. Transfer to a plate.
If the pot is a little dry, add olive oil. Add the zucchini, yellow squash, onion, and red pepper. Season, then cook, stirring occasionally.
Add crushed tomatoes and whole tomatoes, breaking the whole tomatoes up either with your hands or a spatula.
Add chili powder, ground cumin, dried basil, oregano, Kosher salt, and black pepper, then stir to combine. Stir in cannellini beans.
Return the browned turkey to the pan, then squeeze the juice of lemon on top. Reduce the heat to a simmer, then cover and cook.
When ready, serve big turkey chili over white rice with your favorite chili toppings.