Dice the onion and mince the garlic, then chop the bell pepper if using. Set aside.
Heat a skillet over medium-high heat and add a splash of oil. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5-7 minutes. This develops flavor and texture.
Transfer the cooked turkey to the crockpot. Add the diced onion, minced garlic, chopped bell pepper, diced tomatoes, kidney beans, and black beans.
Sprinkle in the cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Stir everything well to combine, ensuring the spices evenly coat the ingredients.
Pour in the chicken broth, then cover the crockpot with the lid and set it to low. Let it simmer for 6 to 8 hours, allowing flavors to meld and the chili to thicken.
After cooking, check the chili. It should be thick, bubbling gently, and filled with aromatic spices. Taste and adjust seasoning with additional salt, pepper, or chili powder if needed.
Scoop the chili into bowls, and serve hot, topped with shredded cheese, sour cream, or fresh cilantro for extra flavor and creaminess.
