Brown the turkey. Heat the oil in a skillet over medium-high heat. Add the thawed ground turkey and cook for about 7–9 minutes, breaking it into crumbles, until it reaches 165°F (74°C). Check several parts of the pan rather than relying on color alone.

Soften the aromatics. Add the onion and bell pepper to the skillet and cook for about 4 minutes. Stir in the garlic, chili powder, cumin, paprika, oregano, and tomato paste for 30–60 seconds, keeping the mixture moving so the spices do not burn.

Load the cooker. Transfer the hot turkey mixture to the slow cooker. Add the crushed tomatoes, drained canned beans, broth, salt, and pepper. Stir gently and fit the lid.

Cook the chili. Cook on LOW for about 5–6 hours or HIGH for 3–4 hours, until the vegetables are tender and the flavors have combined. Start the cooker immediately after loading rather than refrigerating a warm filled insert.

Adjust the texture. For a thicker chili, mash a small ladleful of beans against the side and stir them back in. If it is thicker than you prefer, add a little hot broth. Avoid adding uncooked flour directly to the pot.

Finish and portion. Stir in the lime juice and taste before adding more salt or chili powder. Divide into six bowls and add toppings at the table.