Heat the large skillet over medium heat and add a drizzle of oil. Once shimmering, add the chopped onion and cook, stirring frequently, until it becomes translucent and fragrant—about 3-4 minutes.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, stirring continuously to prevent burning.
Increase the heat slightly and add the ground turkey, breaking it apart with your spoon or spatula. Cook, stirring occasionally, until the turkey turns golden brown and is cooked through, about 8-10 minutes.
Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper to season the meat evenly, cooking for another minute to toast the spices and enhance their flavor.
Pour in the diced tomatoes and vegetable broth, stirring well to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Stir in the drained kidney beans and the secret sweet ingredient, distributing evenly throughout the chili. Continue simmering uncovered for about 15-20 minutes, allowing the flavors to meld and the chili to thicken.
Check the seasoning and adjust with more salt, pepper, or chili powder as desired. The chili should be thick, with a rich aroma and vibrant color.
Spoon the hot turkey chili into bowls and serve immediately, garnished with your favorite toppings if desired. Enjoy the hearty, flavorful dish that’s perfect for a cozy evening.
