Heat the oil in a large skillet over medium heat until shimmering.
Add the diced onion and sauté for about 3-4 minutes, until it becomes translucent and fragrant, with soft edges and a mild sweetness in the smell.
Stir in the minced garlic and cook for another 30 seconds until fragrant, listening for a sharp aroma that signals it's ready.
Add the ground turkey to the skillet, breaking it apart with the spoon or spatula. Cook for 5-7 minutes, stirring occasionally, until it turns all over a light browned color.
Sprinkle in the cumin, smoked paprika, and chili powder, stirring well to coat the meat with the spices. Cook for 1-2 minutes until the spices release their fragrance.
Pour in the diced tomatoes with their juice and add the diced bell peppers if using. Stir everything together and bring to a gentle simmer, hearing a soft bubbling sound.
Add the chicken broth and stir to combine all ingredients. Reduce the heat to low and cover the skillet lightly, letting the chili simmer for about 20 minutes, stirring occasionally, until it thickens slightly and flavors meld.
Uncover the skillet and taste the chili, adjusting with salt or more spices if desired. Let it simmer uncovered for an additional 5 minutes if you prefer a thicker consistency, stirring occasionally.
Serve the hot turkey chili in bowls, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro for extra flavor and color.
