Dice a red and a green bell pepper into small, colorful pieces, and mince the garlic cloves; set aside.
In a skillet over medium heat, sauté the minced garlic and chopped peppers in a splash of oil until fragrant and slightly softened, about 3-5 minutes. This deepens the aroma and enhances their sweetness.
Add the cooked turkey to the skillet and cook for another 2-3 minutes, breaking it apart with your spoon until heated through and lightly browned. This adds flavor and texture to the turkey.
Transfer the sautéed mixture into your slow cooker. Add the fire-roasted diced tomatoes, rinsed black beans, chili powder, cumin, smoked paprika, and pour in the chicken broth. Stir everything together until well combined.
Set the slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours. During cooking, the flavors will meld, and the chili will thicken as it simmers.
Once cooked, open the lid and give the chili a good stir. Check the consistency—if it’s too watery, uncover and simmer on high for 30 minutes to reduce and thicken.
Taste the chili and adjust the seasoning if needed—add a pinch of salt, more chili powder, or a squeeze of lime for brightness.
Serve the chili hot, garnished with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or avocado slices for added richness and freshness.
