Heat the oil in a large pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Add the minced garlic and cook for another minute, until fragrant and slightly golden.
Increase the heat to medium-high and add the ground turkey to the pot. Break it apart with the spoon and cook until it is no longer pink and starts to brown, about 7-8 minutes.
Sprinkle the chili powder, cumin, paprika, and salt over the cooked turkey. Stir well to coat evenly and let the spices toast for a minute, releasing their aroma.
Pour in the diced tomatoes, black beans, and broth. Stir to combine all ingredients thoroughly.
Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer uncovered for about 30 minutes, stirring occasionally, until the chili thickens and flavors meld.
Remove from heat and let it rest for a few minutes. Taste and adjust seasoning if necessary.
Ladle the hot turkey chili into bowls. Garnish with fresh herbs or cheese if desired, and serve immediately.
