Heat olive oil in a large skillet over medium heat until shimmering. Add chopped onion and cook, stirring occasionally, until translucent and slightly golden, about 5 minutes. This builds a fragrant base for the chili.
Add minced garlic to the skillet and cook for another 30 seconds until it becomes fragrant, filling the air with a warm aroma.
Push the onion and garlic mixture to the sides of the pan and add the ground turkey in the center. Break it apart with a wooden spoon and cook until browned all over, about 7-8 minutes.
Sprinkle smoked paprika and ground cinnamon evenly over the browned turkey, stirring to coat and release their warm, smoky scents.
Pour in the diced tomatoes along with their juice, stirring well to combine everything and scrape up any browned bits from the bottom of the pan.
Add drained kidney beans and pour in the broth, stirring to combine. Increase the heat and bring the mixture to a gentle simmer.
Reduce the heat to low, cover, and let simmer gently for about 30 minutes, stirring occasionally, until the chili thickens and flavors meld beautifully.
Uncover and taste the chili, then season with salt and pepper as needed to enhance the flavors.
Give it a good stir and let it simmer uncovered for another 5 minutes to thicken slightly and develop rich flavors.
Turn off the heat and ladle the hot chili into bowls. Garnish with your favorite toppings if desired, and serve warm.
