Brown the Turkey: In a skillet over medium heat, cook the ground turkey until it's no longer pink. Break it up with a spatula as it cooks. Once cooked, drain any excess fat and transfer the turkey to the slow cooker.

Add Vegetables: To the slow cooker, add the diced onion, minced garlic, and diced bell pepper.

Include Beans and Tomatoes: Add the kidney beans, black beans, and diced tomatoes (with their juice) to the mixture.

Stir in Tomato Paste and Spices: Add the tomato paste, chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Stir well to combine all the ingredients.

Pour in Broth: Add the chicken or turkey broth and stir. The liquid should just cover the ingredients. If it seems too thick, you can add a little more broth or water.

Slow Cook the Chili: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chili is done when the vegetables are tender and the flavors are well combined.

Final Seasoning and Serve: Before serving, taste the chili and adjust the seasoning if necessary. Serve hot with your choice of toppings like shredded cheese, sour cream, avocado slices, chopped cilantro, or a squeeze of lime.