Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes.
Add minced garlic to the pot and cook for another 30 seconds, stirring constantly to prevent burning. The mixture will release a savory aroma.
Introduce the ground turkey, breaking it apart with your spoon or spatula. Cook until it turns no longer pink and starts to brown, about 7-8 minutes.
Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper. Stir well to evenly coat the turkey and vegetables with the spices, allowing their flavors to meld for 2 minutes.
Pour in the diced tomatoes with their juices and the vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pot for added flavor.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, allowing the flavors to deepen and the chili to thicken slightly.
Uncover the pot and stir in the rinsed kidney beans. Continue simmering for an additional 5 minutes to heat the beans through and develop the final texture.
Taste the chili and adjust seasoning with more salt or pepper as needed. The chili should be thick, hearty, and fragrant, with a vibrant red appearance.
Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro for added flavor and color.
