Heat a large heavy-bottomed pot over medium heat and add a splash of olive oil, warming until shimmering.
Add chopped onions to the pot and cook, stirring occasionally, until they turn translucent and fragrant, about 5 minutes.
Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add ground turkey to the pot, breaking it apart with your spoon, and cook until it turns golden brown and crumbly, about 8 minutes.
Sprinkle smoked paprika, cinnamon, and chili powder over the turkey, stirring well to bloom the spices and release their aromas.
Pour in the canned diced tomatoes along with their juices and add the drained kidney beans, stirring everything to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low, maintaining a steady simmer uncovered for 30 minutes, stirring occasionally.
Check the chili’s thickness and color; it should be glossy, rich, and slightly thickened, with flavors melding beautifully.
Use a ladle to serve the chili hot in bowls, garnished with your favorite toppings if desired.
