Heat the olive oil in a large pot over medium heat until it shimmers and begins to smell fragrant.
Add the diced onion to the pot and sauté, stirring frequently, until it turns translucent and slightly golden around the edges, about 5 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Add the ground turkey to the pot, breaking it apart with your spoon as it cooks. Cook until it is no longer pink and begins to brown, about 7–8 minutes.
Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper, stirring well to coat the meat and release their aromas.
Add the canned diced tomatoes along with their juices, stirring to combine all the ingredients and loosen any flavorful browned bits from the bottom of the pot.
Pour in the drained beans, stirring them into the mixture for added texture and protein.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partly and let it simmer for about 20 minutes, stirring occasionally, until the flavors meld and the chili thickens.
Taste for seasoning and adjust with additional salt and pepper if needed, then let the chili sit for a few minutes off the heat to settle.
Ladle the hot turkey chili into bowls, garnish with your favorite toppings if desired, and serve while steaming hot.
