Peel and finely chop the onion, then mince the garlic. Sauté them in a skillet over medium heat until fragrant and translucent, about 3-4 minutes, filling your kitchen with a savory aroma.
Add the ground turkey to the skillet, breaking it apart with your spoon. Cook until browned and cooked through, about 5-7 minutes, until it develops a slight crust and releases a rich smell.
Transfer the cooked turkey, onions, and garlic into your crockpot. Pour in the fire-roasted diced tomatoes with their juices, rinsed black beans, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until evenly combined.
Set your crockpot to low and cook for 6 to 8 hours. During this slow simmer, the flavors will meld, and the turkey will become tender while the spices deepen, filling your home with a smoky, spicy scent.
Halfway through cooking, give the chili a gentle stir to ensure even heating and flavor distribution. Taste and adjust seasoning if needed, adding more salt or chili powder for extra warmth.
When the chili is thickened and the turkey is tender, turn off the crockpot. Let it rest for about 10 minutes to allow the flavors to settle and the sauce to thicken slightly.
Scoop the hot chili into bowls, garnishing with your favorite toppings like shredded cheese, sour cream, or chopped cilantro to add a fresh herbal note and creamy contrast.
