Gather all your ingredients and prep the vegetables by chopping the onion and bell pepper into small, even pieces. Measure out your spices and open the cans of tomatoes and beans.
Heat a large heavy-bottomed pot over medium heat until warm, then add a tablespoon of olive oil. Swirl to coat the bottom of the pot.
Add the chopped onions and peppers to the hot oil, sautéing until they become soft and fragrant, about 8 minutes. You should hear gentle sizzling and see the vegetables turn translucent and slightly caramelized around the edges.
Increase the heat to medium-high, then add the ground turkey to the pot. Break it apart with your spoon and cook until browned and cooked through, about 10 minutes. The turkey will turn from pink to a golden brown, releasing a savory aroma.
Sprinkle in the chili powder, cumin, and paprika, stirring well to coat the meat and vegetables evenly. Let the spices toast slightly for about 1 minute, releasing their fragrant oils.
Pour in the can of diced tomatoes along with their juices, stirring to combine everything. Follow with the drained black beans, stirring again to distribute evenly. The mixture will look vibrant and slightly chunky.
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot loosely and let it cook uncovered for 30 minutes, stirring every 10 minutes. The chili will thicken and develop a rich aroma, with bubbling sounds that signal it’s simmering gently.
Uncover and taste the chili, then season with salt and pepper as needed. Allow it to rest off the heat for about 10 minutes; this helps the flavors meld and deepen.
Serve the chili hot in bowls, garnished with freshly chopped cilantro and sliced scallions for a bright, herbal finish. The chili should be thick, hearty, and inviting, with a vibrant color and a fragrant aroma.
