Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the ground turkey and break it into small pieces. Cook until browned and cooked through.

Add the diced onion and bell pepper. Cook for 4–5 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds.

Stir in the tomato paste, chili powder, cumin, and smoked paprika. Cook for about 1 minute, stirring constantly.

Add the crushed tomatoes, kidney beans, black beans, and chicken broth. Stir everything together and bring the chili to a gentle simmer.

Reduce the heat to low and simmer uncovered for 30–40 minutes. Stir occasionally. Add a little broth if the chili becomes too thick.

Turn off the heat and stir in the fresh lime juice. Taste and adjust the salt, pepper, or chili powder if needed.

Serve warm with your favorite toppings such as cheddar cheese, avocado, cilantro, sour cream, or lime.