Gather all your ingredients: diced onions, minced garlic, bell peppers, beans, tomatoes, broth, and spices. Have your skillet ready for browning the turkey and aromatics.
Heat a tablespoon of oil in the skillet over medium heat. Add diced onions and minced garlic, cooking until they become fragrant and translucent, about 3-4 minutes. This creates a flavorful base for your chili.
Add the ground turkey to the skillet, breaking it apart with your spoon. Cook until browned and cooked through, about 7-8 minutes, until it develops a deep golden color and releases a rich aroma.
Transfer the browned turkey along with the cooked aromatics into your slow cooker. Pour in the diced tomatoes, drained beans, and chicken broth. Stir to combine everything evenly.
Stir in the spices: cumin, smoked paprika, chili powder, and salt and pepper to taste. Add the diced bell peppers if using. Mix everything thoroughly so the flavors are evenly distributed.
Set your slow cooker to low and cook for 6-8 hours, or on high for about 4 hours. During cooking, the chili will simmer gently, filling your kitchen with smoky, spicy aromas.
Every few hours, give the chili a gentle stir to help meld the flavors. Check the consistency; if it looks too thick, stir in a splash more broth or water. If it’s too thin, uncover and cook on high for 20-30 minutes to thicken.
Once the chili is bubbling and the meat is tender, turn off the slow cooker. Let it rest for about 10 minutes to allow the flavors to settle and the chili to thicken slightly.
Serve the hot chili straight from the slow cooker, garnished with fresh herbs or shredded cheese if desired. Enjoy the thick, hearty texture and smoky, spicy aroma with a side of cornbread or over rice.
