Heat the olive oil in a large pot over medium heat until shimmering, then add the chopped onion. Cook, stirring occasionally, until the onion becomes translucent and begins to soften, about 3-4 minutes, releasing a savory aroma.
Add the minced garlic and chopped chili to the pot. Cook for another minute until fragrant, with a slight bubbling sound and a richer aroma filling the kitchen.
Push the veggies to the sides of the pot and add the ground turkey in the center. Sear and crumble the meat with your spoon, cooking until no longer pink and developing a light golden color, about 5-6 minutes.
Sprinkle in the ground cumin and turmeric, stir to evenly coat the meat and vegetables, and cook for 1-2 minutes until the spices release their fragrant oils and turn a warm hue.
Add the chopped tomatoes and pour in the chicken broth. Stir everything together, scraping up any flavorful browned bits from the bottom of the pot for extra depth.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the chili cook for 20-25 minutes, stirring occasionally, until it thickens slightly and the flavors meld beautifully.
Uncover the pot and taste the chili, adjusting salt and pepper as desired. The chili should be deep in color, thick, and filled with tender turkey and flavorful spices.
Serve the turmeric turkey chili hot, garnished with your favorite toppings like sour cream, chopped cilantro, or shredded cheese if desired. Enjoy its hearty, earthy flavor and vibrant appearance!
