Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until it is fully browned and no longer pink. Drain any excess fat and set the browned turkey aside in a bowl.
Step 2: In the same pot, add the chopped onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Step 3: Return the browned turkey to the pot. Stir in the crushed tomatoes, diced tomatoes (including their liquid), rinsed and drained kidney beans, and black beans. Pour in the chicken or vegetable broth.
Step 4: Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if desired for a bit of heat). Stir everything thoroughly to ensure all ingredients and spices are well combined.
Step 5: Bring the chili mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 30-40 minutes, stirring occasionally. This simmering time allows the flavors to deepen and meld beautifully. For an even richer flavor, you can simmer it longer, up to an hour or more.
Step 6: Taste the chili and adjust seasonings as needed, adding salt and freshly ground black pepper to your preference. Serve hot with your favorite toppings and enjoy your healthy and hearty meal!