In a large skillet, heat 2 tablespoons of neutral oil over medium heat for about 2 minutes. Add 1 chopped red onion and 1 diced green bell pepper, cooking for 3-4 minutes until they begin to soften and become fragrant. Next, incorporate 1½ lbs of ground turkey, browning it for 5-7 minutes until no pink remains. Stir in 2 tablespoons of tomato paste, cooking for another minute to deepen the flavors.

Transfer the turkey mixture to the slow cooker, ensuring all flavorful bits make it into the pot. Add 2 minced garlic cloves, 1 can of chopped tomatoes (with their juice), 1 can each of rinsed black and kidney beans, and 1½ cups of low-sodium chicken broth. Finally, sprinkle in 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of oregano, and season with salt and pepper to taste. Stir everything together until well combined.

Cover the slow cooker with its lid and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours. If you have the chance to be home, give it a gentle stir halfway through to keep the flavors mingling.

Once the cooking time is up, carefully lift the lid and give your chili a good stir. Taste it, and if needed, adjust the seasoning by adding salt or pepper. For a hint of brightness, consider stirring in a splash of lime juice or a teaspoon of vinegar.

Ladle the hearty slow-cooker turkey chili into warm bowls, ready for serving. To finish, generously top each bowl with shredded cheddar cheese and sliced green onions or any additional toppings you desire like avocado or sour cream.