Begin by chopping the onion and garlic roughly. Sauté them in a skillet over medium heat until fragrant and slightly caramelized, about 3 minutes. The aroma should turn sweet and smoky.
Transfer the sautéed onion and garlic into your slow cooker. Pour in the chicken broth or water to create a flavorful base for the chili.
In the same skillet, cook the ground turkey over medium-high heat until it turns golden brown and is cooked through, breaking it apart with your spoon. This should take about 5-7 minutes. Drain any excess fat if necessary.
Add the browned turkey into the slow cooker. Then, stir in the diced tomatoes with their juices, rinsed black beans, chili powder, cumin, smoked paprika, and a pinch of cayenne if you like heat. Mix everything thoroughly so the spices coat the ingredients evenly.
Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. During cooking, the aroma of smoky spices will fill your kitchen, and the chili will thicken slightly as the flavors meld.
Halfway through, check the chili. If it appears too thick, stir in a splash more broth or water. If it’s too thin, uncover and cook for an additional 30 minutes to help it thicken.
Once the chili is tender, with the turkey fully cooked and beans soft, turn off the slow cooker. Let it rest for about 10 minutes to allow the flavors to settle. Taste and adjust seasoning with salt or more spices if needed.
Ladle the hot chili into bowls, garnishing with chopped cilantro or shredded cheese if desired. The chili should be thick, hearty, and bursting with smoky, spicy aroma, ready to enjoy.
