Heat a large skillet over medium-high heat and add the ground turkey, breaking it apart as it cooks. Once the turkey is mostly cooked through (about 5-7 minutes), add the diced yellow onion and continue cooking until the onion is softened and the turkey is fully cooked, about 3-4 more minutes. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. I prefer starting with this browning step because it creates a flavorful foundation—the caramelization of the meat and onions adds depth that raw ingredients can't match.

While the turkey is cooking, combine all the dry spices in a small bowl: chili powder, cumin, black pepper, salt, garlic powder, brown sugar, and smoked paprika. Stir together to evenly distribute the spices. This pre-mixing ensures even seasoning distribution throughout the chili and prevents clumpy spice pockets.

Transfer the cooked turkey mixture from Step 1 into your slow cooker. Add the tomato sauce, diced tomatoes, diced green chiles, rinsed kidney beans, and rinsed black beans. Pour in the spice mixture from Step 2 and stir everything together until well combined, making sure the spices are evenly distributed throughout. I like to rinse my canned beans because it significantly reduces the sodium content and prevents the chili from becoming too thick or starchy.

Cover the slow cooker and cook on low for 4-6 hours. The longer cooking time allows the flavors to meld and develop fully. If your schedule allows, cooking for the full 6 hours will result in a richer, more cohesive flavor profile.

After the slow cooker time is complete, increase the heat to high and let the chili simmer for 10-15 minutes to concentrate the flavors and reduce any excess liquid. Taste and adjust seasoning if needed. Ladle the chili into bowls and serve with your desired toppings.