Ground turkey browned with onion, bell pepper, and garlic forms the hearty base of this chili, built up with a warm blend of chili powder, cumin, smoked paprika, oregano, and a touch of cayenne for backbone heat. Tomato paste gets cooked down until it deepens in color, then crushed tomatoes, diced tomatoes, and kidney beans simmer everything into a thick, spoon-coating pot of chili with real depth. A long, low simmer is what does the heavy lifting here, melding the spices into the meat and beans until every bite tastes rounded and slow-cooked rather than rushed. It's a one-pot dinner that reheats beautifully, making it an easy weeknight staple to keep on repeat. This version fits neatly into an added salt free kitchen, so you can ladle it up with your favorite toppings and season it exactly to your own taste at the table.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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