Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Add the minced garlic, cumin, and smoked paprika to the pot. Stir well and cook for about 1 minute until the spices are fragrant and the mixture is bubbling.
Increase the heat to medium-high, then add the ground turkey. Use a wooden spoon to break it apart and cook until the meat turns evenly browned, about 7-8 minutes. The turkey should be cooked through with no pink remaining.
Pour in the diced tomatoes with their juices, stirring to combine. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavors to meld.
Add the drained cannellini beans and chicken broth to the pot. Stir everything together, then reduce the heat to low to maintain a gentle simmer.
Cover the pot partially and let the chili simmer slowly for about 20 minutes, stirring occasionally. The mixture should thicken slightly and develop a rich, fragrant aroma.
Taste the chili and season with salt and freshly ground pepper as needed. Adjust the heat or add more spices if desired, then remove from heat when ready to serve.
Serve the hot turkey chili in bowls, garnished with your favorite toppings like fresh herbs or a squeeze of lime if desired. Enjoy the thick, hearty texture with a smoky, spiced aroma.
