In a skillet over medium heat, heat oil and add ground turkey and cook stirring occasionally until the turkey starts to brown. Add the diced onion and cook for 2 minutes. Add garlic, and cook for 30 seconds. Remove from heat.
Add the ground turkey and onion to the slow cooker, and season with chilli powder, cumin, paprika, salt, and pepper.
Add diced tomatoes, chicken broth/stock, black beans, kidney beans, and corn. Give everything a good stir, cover with the lid and cook on high for 4 hours or on low for 8 hours.
Serve with toppings: green onions, avocado, shredded cheese, and sour cream or Greek yogurt.
You can substitute fresh garlic and onion with garlic and onion powder.
Make it on the stovetop. Throw everything in a Dutch oven and let it simmer covered for at least an hour before serving.
I don’t recommend cooking this recipe for turkey chili for more than 10 hours on low or 5 hours on high.
Storethe leftovers in the fridge covered for up to days. Or freeze for up to 3 months.