Sauté the aromatics. Heat olive oil in a skillet over medium. Add diced onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Brown the turkey. Add ground turkey to the skillet. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, breaking it up, until no longer pink and lightly browned, 6–8 minutes. Don’t worry if it’s not deeply browned; a bit of color adds flavor.

Layer into the slow cooker. Transfer the turkey, onion, and pepper mixture into a 6-quart slow cooker. Add crushed tomatoes, diced tomatoes with their juices, tomato paste, kidney beans, black beans, and 1 cup chicken broth.

Season well. Stir in chili powder, cumin, smoked paprika, oregano, and coriander if using. Add the bay leaf. Taste the base and adjust with more salt if needed. If you like more heat, add a pinch of cayenne or red pepper flakes.

Cook low and slow. Cover and cook on Low for 6–8 hours or High for 3–4 hours. The longer low cook gives the best flavor and texture.

Adjust consistency. If the chili seems too thick, stir in a splash more broth. If too thin, remove the lid for the last 20–30 minutes to reduce.

Finish with brightness. Fish out the bay leaf. Squeeze in half a lime and stir. Taste and adjust salt, pepper, and heat to preference.

Serve with toppings. Ladle into bowls and top with your favorites—cheese, yogurt, cilantro, scallions, avocado, jalapeño, or a few crushed chips for crunch.