Chop the onion and red bell pepper into small, even pieces, and mince the garlic. Measure out all spices and set aside.
Heat the large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the diced onion and bell pepper, sautéing until they soften and become fragrant, about 5-7 minutes.
Add the minced garlic to the vegetables and cook for about 1 minute, until fragrant, stirring continuously to prevent burning.
Push the vegetables to the side of the pot, then add the ground turkey. Break it apart with your spoon and cook until it’s just browned and no longer pink, about 5-7 minutes.
Stir in chili powder, cumin, smoked paprika, salt, and pepper, coating the meat and veggies evenly. Cook for another minute to toast the spices and release their aroma.
Pour in the crushed tomatoes and stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Add the drained black beans and stir everything together. Cover the pot with a lid and reduce the heat to low.
Let the chili simmer gently for about 30 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly.
Taste the chili and adjust seasoning with more salt, pepper, or chili powder if desired. Squeeze in fresh lime juice to brighten the flavors.
Turn off the heat and let the chili rest for about 10 minutes to allow the flavors to deepen.
Serve the chili hot, garnished with your favorite toppings like cheese, cilantro, or sour cream, and enjoy the comforting aroma and hearty texture.
