Brown the turkey: Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned. Break it apart with a spoon as it cooks.
Add vegetables: Stir in chopped onion, garlic, and bell peppers. Cook for about 5 minutes, until the vegetables soften and become fragrant.
Transfer to crockpot: Move the cooked turkey and vegetables into the slow cooker.
Add remaining ingredients: Pour in crushed tomatoes, tomato paste, and chicken broth. Add chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir gently to combine.
Cook slowly: Cover and cook on low for 7 hours or high for 3 hours. The longer it cooks, the richer the flavor becomes.
Adjust before serving: Taste and add more seasoning if needed. If the chili seems thin, let it sit uncovered for 10 minutes to thicken naturally.
Serve warm: Spoon into bowls and top with avocado, green onions, or a small scoop of Greek yogurt if desired.
