Brown the turkey: Heat the olive oil in a skillet over medium heat. Add the ground turkey, diced onion, and minced garlic. Cook, breaking up the turkey, until no pink remains and onions are softened (about 5–7 minutes). Drain excess fat if necessary.
Transfer to crockpot: Transfer the browned turkey mixture into the slow cooker.
Add remaining ingredients: Add diced bell pepper, corn, black beans, kidney beans, diced tomatoes (with juices), tomato paste, and chicken broth to the crockpot. Stir in chili powder, paprika, cumin, oregano, and a pinch of salt and pepper.
Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until flavors meld and vegetables are tender.
Finish & adjust: Taste and adjust salt/pepper or seasonings. If the stew is too thin, stir in a slurry of 1 tbsp cornstarch + 2 tbsp water and cook an extra 15–30 minutes on High.
Serve: Spoon into bowls and top with shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime if desired.
