Gather all your ingredients and equipment before you start, so everything is within reach and the process flows smoothly.
Heat a large heavy-bottomed pot over medium heat, then add a splash of oil and let it shimmer—this is your starting point for a flavorful base.
Add chopped onions, minced garlic, and chopped bell peppers to the hot oil. Sauté until they are fragrant, tender, and slightly charred around the edges, about 5 minutes.
Stir in the ground turkey, breaking it apart with your spoon. Cook until it’s browned evenly and no pink remains, about 8 minutes, until it smells savory and looks cooked through.
Add the spices—paprika, cumin, and chili powder—and cook for another minute, stirring constantly until the mixture is fragrant and the spices toast slightly.
Pour in the crushed tomatoes and broth, stirring to combine everything well. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the chili simmer uncovered for 30-40 minutes, stirring occasionally. It will thicken, and the flavors will meld beautifully, releasing smoky aromas.
Taste the chili and adjust the seasoning with salt and pepper as needed. If you’re adding beans, stir them in now and cook for another 5 minutes to heat through.
Once the chili has thickened to your liking and is bubbling with rich flavor, turn off the heat and ladle it into bowls.
Garnish each bowl with chopped cilantro and a squeeze of fresh lime for brightness and a final touch of freshness.
Enjoy your warm, hearty turkey chili with your favorite sides or simply on its own for a comforting meal.
