Brown the turkey: In a large Dutch oven or skillet, heat olive oil over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and no longer pink (about 6–8 minutes). Drain excess fat if desired.

Sauté½½ vegetables: Add diced onion, minced garlic, and diced bell pepper to the turkey. Sauté½½ for 3–4 minutes until softened.

Add remaining ingredients: Stir in beans, tomatoes, chili powder, cumin, smoked paprika, and 1–2 cups of broth. Bring to a boil.

Simmer: Reduce heat to low. Cover and simmer for 30–45 minutes, stirring occasionally, until thickened.

Season: Taste and adjust seasoning with salt and pepper. Add more chili powder or cayenne for extra heat if desired.

Serve: Ladle into bowls and top with shredded cheese, sour cream, avocado, cilantro, lime, or other favorites.

Brown the turkey: In a skillet, heat olive oil over medium-high heat. Brown ground turkey until no longer pink (6–8 minutes). Drain excess fat.

Transfer to slow cooker: Add browned turkey, sauté½½ed onion, garlic, and bell pepper to a 6-quart slow cooker.

Add remaining ingredients: Stir in beans, tomatoes, spices, and 1–2 cups of broth.

Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours.

Season and serve: Adjust seasoning with salt and pepper. Serve with desired toppings.

Bean varieties: Use all one type or mix kidney, pinto, black, and cannellini beans.

White turkey chili: Substitute cannellini beans, add 1 can of green chiles, and stir in 1/2 cup sour cream or cream cheese at the end.

Spicier chili: Add diced jalape ños, 1/4–1/2 teaspoon cayenne, or hot sauce.

Instant Pot: Use Sauté½½ function to brown turkey and vegetables. Add remaining ingredients, seal lid, and cook on high pressure for 15 minutes. Quick release.

Make-ahead: Chili tastes better the next day. Store for up to 4 days or freeze for 3 months.

Freezing: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight before reheating.