Heat a heavy-bottomed pot over medium heat and add a splash of oil, swirling to coat the bottom.
Add diced onions to the pot and sauté until they become translucent and fragrant, about 3-4 minutes, listening for a gentle sizzle.
Toss in the minced garlic and cook for another 30 seconds until it releases a fragrant aroma.
Add the ground turkey to the pot, breaking it apart with your spoon, and cook until it turns golden brown, about 7 minutes, with the meat sizzling and starting to brown.
Stir in chopped bell peppers and smoked paprika, cooking for about 5 minutes until the peppers soften slightly and the paprika becomes fragrant.
Pour in the crushed tomatoes and add the drained kidney beans, then splash in the broth or water. Stir everything together and bring the mixture to a gentle simmer, watching for bubbling around the edges.
Reduce the heat to low, cover the pot, and let the chili simmer gently for 30 minutes, stirring occasionally to prevent sticking and to meld the flavors.
Uncover and taste the chili, then season with salt, pepper, and a squeeze of fresh lime juice to brighten the flavors.
Give everything a good stir and let it rest off the heat for about 10 minutes, allowing the flavors to deepen and the chili to thicken slightly.
Serve the hearty turkey chili hot, garnished with your favorite toppings like shredded cheese, sour cream, or fresh herbs if desired.
