Chop the onion and red bell pepper into small, even dice. This helps them cook quickly and evenly, releasing their sweet aroma.
Heat a skillet over medium heat. Add a splash of oil, then add the ground turkey, breaking it apart with a spoon. Cook until no pink remains and it develops a light golden color, about 5-7 minutes. This step builds flavor and helps keep the turkey juicy.
Transfer the cooked turkey to the slow cooker. In the same skillet, sauté the diced onion and bell pepper for 3-4 minutes until fragrant and slightly softened, then add them to the slow cooker for extra flavor.
Pour in the fire-roasted diced tomatoes, rinsed kidney beans, and chicken broth into the slow cooker. Stir well to combine all ingredients evenly.
Add the chili powder, cumin, smoked paprika, and a pinch of salt. Stir to distribute the spices thoroughly, which will develop deep, warm flavors during cooking.
Set the slow cooker to low and cook uncovered for 6-8 hours, or on high for 3-4 hours. This slow simmer allows the flavors to meld beautifully and the vegetables to soften.
About 30 minutes before serving, stir in chopped cilantro and squeeze fresh lime juice into the chili. This adds brightness and a fresh herbal note that lifts the dish.
Once the chili has thickened slightly and is bubbling gently, give it a final stir. Check that the turkey is cooked through and the flavors are well combined. If too watery, uncover and simmer for a few more minutes to thicken.
Spoon the hot chili into bowls, garnished with extra cilantro or a squeeze of lime if desired. Serve immediately, enjoying the fragrant, hearty texture.
