Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until it becomes translucent and fragrant, about 5 minutes.
Add the ground turkey to the skillet and cook, breaking it apart with a spatula, until it is browned and cooked through, about 8 minutes. Stir occasionally to ensure even cooking.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Transfer the cooked turkey mixture to the slow cooker. Add the diced tomatoes with juices, rinsed black beans, corn, chili powder, cumin, smoked paprika, and chicken broth. Season with salt and pepper to taste.
Stir all the ingredients together to combine evenly.
Cover the slow cooker and cook on low for 4 hours, until the flavors meld and the chili thickens slightly.
Once cooking is complete, open the lid and give the chili a gentle stir. It should look thick and hearty with vibrant vegetables and tender turkey.
Spoon the chili into bowls and enjoy hot, garnished with fresh cilantro or a squeeze of lime if desired.
