Heat a tablespoon of oil in a skillet over medium heat until shimmering, then add the ground turkey. Brown the turkey for about 5-7 minutes, breaking it apart with a wooden spoon until fully cooked and nicely caramelized. Drain any excess fat and transfer the browned turkey to the slow cooker.
In the same skillet, add the diced onion and cook for 3-4 minutes until translucent and fragrant, stirring frequently. Add the minced garlic and cook for another minute until you smell a rich aroma. Transfer the sautéed aromatics into the slow cooker with the turkey.
Pour in the fire-roasted diced tomatoes along with their juices into the slow cooker. Add the rinsed and drained black beans, then sprinkle in the chili powder, smoked paprika, and cayenne pepper. Stir everything together to evenly distribute the spices and ingredients.
Pour the broth into the slow cooker, stirring gently to combine. Cover with the lid and set the slow cooker to low for 6-8 hours or high for 3-4 hours. During cooking, the flavors will meld and the chili will thicken beautifully.
After cooking, check that the chili is thick and the flavors are well combined. If it's too watery, uncover and simmer on high for an additional 15-20 minutes to reduce. Taste and adjust seasonings if needed.
Serve the chili hot, garnished with fresh cilantro or herbs if desired. Enjoy this hearty, light, and smoky dish with your favorite toppings or a side of cornbread.
