Heat a large frying pan or skillet over medium-high heat. Add the diced onion and cook until it's translucent and starting to caramelize, stirring occasionally (about 5-7 minutes). You'll know it's ready when it's golden brown and fragrant.

Add the minced garlic and cook for a further 1-2 minutes, stirring constantly to prevent burning. The aroma of garlic will fill your kitchen and make your mouth water!

Add the diced red bell pepper and cook for 2-3 minutes, stirring occasionally, until it's tender and slightly charred. The bell pepper will start to break down and release its natural sweetness.

Add the lean ground turkey and cook, breaking it up with a spoon as it cooks, until it's no longer pink and is fully cooked through (about 5-7 minutes). You'll notice the turkey start to brown and develop a rich, meaty flavour.

Add the cumin, smoked paprika, and cayenne pepper (if using) and stir to combine. The spices will start to release their aromas and infuse the turkey with a smoky flavour.

Stir in the diced tomatoes, black beans, kidney beans, salt, and black pepper. Bring the mixture to a simmer and let it cook, stirring occasionally, until the flavours have melded together and the sauce has thickened (about 10-15 minutes). You'll know it's ready when the sauce has reduced slightly and the flavours are deep and rich.

Add the chicken broth and stir to combine. Bring the mixture to a simmer and let it cook for a further 5-10 minutes, stirring occasionally, until the flavours have melded together and the sauce has thickened to your liking.

Stir in the chopped cilantro (if using) and serve hot. You can also let the chili cool and store it in the fridge or freezer for later use – perfect for meal prep!