Heat a tablespoon of oil in a skillet over medium heat, then cook ground turkey, breaking it into crumbles, until no longer pink, about 6 minutes.

Add diced onion and minced garlic to the skillet, cooking until fragrant and lightly golden, about 3 minutes.

Transfer the turkey, onions, and garlic to your slow cooker. Stir in beans, diced tomatoes, chicken broth, and tomato paste.

Sprinkle chili powder, cumin, smoked paprika, bay leaves, salt, and pepper, then stir until spices coat every ingredient.

Cover and cook on Low for 6–8 hours (or High for 3–4), until the chili deepens in color.

Remove bay leaves, stir, then taste and adjust seasoning or add hot sauce for your preferred heat.