Heat the oil in a large pot over medium heat until shimmering, then add the chopped onion. Cook for 4-5 minutes until it becomes translucent and fragrant, stirring occasionally.
Add the minced garlic to the pot and cook for another 30 seconds until fragrant, being careful not to burn it.
Increase the heat slightly and add the ground turkey to the pot. Break it apart with your spoon and cook for about 6-8 minutes until browned and cooked through, with no pink remaining.
Stir in the chili powder, cumin, salt, and pepper, coating the turkey evenly and releasing fragrant spices. Cook for 1 minute to toast the spices slightly.
Pour in the diced tomatoes with their juices and add the drained kidney beans. Mix everything thoroughly, allowing the flavors to meld.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 30-40 minutes, stirring occasionally, until the chili has thickened and the flavors deepen.
If the chili becomes too thick, stir in a splash of broth to loosen it to your preferred consistency.
Taste and adjust seasoning with salt, pepper, or a dash of hot sauce if desired. Remove from heat once flavors are balanced and the chili is heated through.
Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, or fresh herbs for a complete, hearty bowl.
