Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the ground turkey, breaking it apart with a spoon. Cook until the turkey is browned and no longer pink, about 5-7 minutes, releasing a savory aroma.
Add the diced red bell pepper and minced garlic to the skillet. Stir well to combine, allowing the peppers to soften and the garlic to become fragrant, about 2-3 minutes. The mixture will become aromatic and slightly bubbly.
Pour in the canned diced tomatoes along with their juices. Stir everything together, making sure to scrape up any browned bits from the bottom of the pan as they add flavor. Bring the mixture to a gentle simmer.
Sprinkle in cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Stir the spices into the chili, coating the ingredients evenly. Let the chili simmer uncovered on low heat for about 15-20 minutes, allowing the flavors to meld and the mixture to thicken slightly.
Taste the chili and adjust seasonings with more salt or chili powder if needed. Continue simmering until the chili has thickened to your liking and the flavors are well balanced. The chili should be bubbling gently and look rich and hearty.
Serve the turkey chili hot, garnished with your favorite toppings if desired. It pairs well with crusty bread, rice, or just a dollop of sour cream. Enjoy the comforting, smoky flavor and hearty texture right from your bowl.
