In a non-stick skillet over medium heat, sauté the ground turkey until fully cooked. Break it apart with a spatula to ensure it cooks evenly. Drain any excess fat.
Dice the onion and bell peppers. If you're short on time, you can use pre-diced vegetables available at your local store.
Peel and cube the sweet potatoes into bite-sized pieces.
In the crockpot, combine the cooked ground turkey, diced onions, bell peppers, cubed sweet potatoes, kidney beans, crushed tomatoes, minced garlic, and chicken or vegetable broth.
Add chili powder, cumin, paprika, dried oregano, salt, and pepper to the slow cooker. Stir well to ensure even distribution of the spices.
Set the slow cooker to low heat for 6 hours or high heat for 3 hours. The longer cooking time on low enhances the flavors, but high heat is a great option if you're short on time.
Once the chili is done cooking, taste and adjust the seasoning if needed. Serve the chili in bowls, and top each serving with sliced avocado, shredded cheese, or whole-grain tortilla chips for added texture and flavor.