Heat olive oil in a large non-stick skillet over medium heat.

Add chopped onion and sauté for 3 minutes.

Add garlic, paprika, and cayenne pepper and sauté for 30 seconds.

Pour the sautéed onions and spices into a crockpot.

Return the skillet to medium-high heat and add ground turkey.

Stir occasionally until the ground turkey is browned.

Drain any excess fat from the cooked ground turkey and add it to the crockpot.

Add the diced tomatoes, drained kidney beans (both dark and light red), water or beef broth, sugar, salt, pepper, and chili seasoning mix to the crockpot.

Stir all the ingredients together thoroughly.

Cook on low heat for 6 hours in the crockpot.

Serve the chili warm.

Optionally top with Cheddar and Monterey Jack cheese, sour cream, or hot sauce.

Consider serving with fresh cornbread or biscuits, baked potatoes, saltine crackers, or tortilla chips.