Heat a large skillet over medium heat and add the olive oil, allowing it to warm until shimmering.
Add the finely chopped onion to the skillet and sauté until translucent and fragrant, about 3-4 minutes. The onions should soften and become slightly golden around the edges.
Stir in the minced garlic and cook for another minute until fragrant, the garlic becoming fragrant and slightly golden.
Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until it is browned and cooked through, about 5-7 minutes, stirring occasionally.
Sprinkle in the smoked paprika, cumin, and cinnamon, stirring well to coat the meat evenly with the spices. Cook for another minute until the spices release their aroma.
Pour in the diced tomatoes with their juices and the broth, stirring to combine all ingredients. Bring to a gentle simmer.
Reduce the heat slightly and let the chili simmer uncovered for 20 minutes, stirring occasionally, until the mixture thickens and flavors meld.
Add the drained kidney beans to the skillet and stir to incorporate. Cook for another 5 minutes to heat beans through.
Season with salt and pepper to taste, stirring again to distribute the seasoning evenly.
Remove from heat once the chili has thickened to your desired consistency and the flavors are well combined.
Serve hot, garnished with your favorite toppings if desired, and enjoy the warm, aromatic chili with a hint of cinnamon.
