Heat a large skillet over medium heat and add a drizzle of oil. Once hot, add the ground turkey, breaking it apart with a spatula. Cook until browned and no pink remains, about 5-7 minutes, and then transfer to a plate.
In the same skillet, add the diced onion and cook until translucent and fragrant, about 3-4 minutes. Stir occasionally, scraping up any browned bits from the bottom.
Add the minced garlic to the onions and cook for another 30 seconds until aromatic. Now, combine the browned turkey back into the skillet.
Pour in the diced tomatoes and chicken broth. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
Stir in cumin, smoked paprika, chipotle powder (if using), and season with salt and pepper. Cover the skillet lightly and let the chili simmer uncovered for about 20 minutes, stirring occasionally.
As it simmers, the chili will thicken and the flavors will deepen. Taste and adjust salt or spice levels as desired.
Once the chili has achieved a rich, thick consistency and the flavors are balanced, remove from heat. Let it rest for a few minutes to fully meld.
Spoon the hot turkey chili into bowls, garnish with your favorite toppings if desired, and enjoy this comforting, hearty meal.
