Sauté the aromatics. Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook 4–5 minutes until softened. Stir in garlic and jalapeño; cook 30 seconds until fragrant.

Brown the turkey. Add ground turkey to the skillet. Cook, breaking it up, until no longer pink, about 5–6 minutes. Season lightly with salt and pepper. This step adds flavor and improves texture.

Bloom the spices. Sprinkle chili powder, cumin, smoked paprika, and oregano over the turkey mixture. Stir and cook 1 minute to wake up the spices.

Transfer to the slow cooker. Add the turkey mixture to the slow cooker. Stir in crushed tomatoes, diced tomatoes, beans, broth, tomato paste, brown sugar (if using), remaining salt, and pepper.

Cook low and slow. Cover and cook on Low for 6–8 hours or High for 3–4 hours. Stir once or twice if you’re around.

Finish and adjust. Stir in lime juice. Taste and adjust salt, pepper, and heat. If you want it thicker, uncover and cook on High for 20–30 minutes.

Serve. Ladle into bowls and top with your favorites—cheese, a dollop of sour cream or Greek yogurt, cilantro, avocado, or crunchy chips.