Heat a large Dutch oven over medium heat until warmed, then add a splash of oil.
Add chopped onions and minced garlic to the pot. Cook, stirring frequently, until fragrant and the onions are translucent, about 5 minutes. The mixture should become fragrant and slightly softened.
Add the ground turkey to the pot, breaking it apart with your spoon. Cook until the turkey is no longer pink and begins to brown slightly, about 8 minutes. Stir occasionally to ensure even cooking.
Stir in chili powder, cumin, salt, and pepper. Cook for another minute, allowing the spices to bloom and fill the air with aroma.
Pour in the diced tomatoes along with their juice, and add the drained kidney beans. Mix well, then pour in the chicken broth.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 20-30 minutes, stirring occasionally to meld flavors and prevent sticking.
Uncover and taste the chili; adjust the seasoning with more salt, pepper, or chili powder if desired. If it thickens too much, stir in a splash of broth to loosen it up.
Once the chili is flavorful and heated through, spoon it into bowls and serve hot. Top with your favorite garnishes like sour cream, shredded cheese, or fresh herbs for added flavor.
