Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 pound of ground turkey and cook, using a spoon to break it apart, until it turns brown and is no longer pink. This process should take about 5-7 minutes. Since turkey is lean, it won't release as much fat, but don't skip this step — browning the turkey brings out its full flavor

To the browned turkey, add 1 finely chopped onion and 3 minced garlic cloves. Sauté them for 2-3 minutes until the onion softens and the garlic becomes fragrant. These aromatics form the base of your chili and add a lot of depth to the flavor.

Sprinkle in 2 teaspoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Stir everything together, allowing the spices to coat the turkey and onion mixture. The spices not only add warmth but also give your chili that rich, comforting taste.

Now, pour in one 14.5-ounce can of diced tomatoes (with juices) and 2 cups of chicken broth. Stir to combine, making sure all the ingredients are well mixed. The broth will provide a flavorful liquid base that’s perfect for simmering.

Add 1 cup of fresh cranberries to the mix. You can also toss in 1 can of drained and rinsed kidney beans for added protein and texture. As the cranberries cook, they will pop and infuse the chili with their tangy sweetness, creating a lovely contrast to the savory ingredients.

Bring the chili to a simmer over medium heat, then reduce the heat and allow it to cook uncovered for 20-30 minutes, stirring occasionally. As it simmers, the cranberries will soften, and the flavors will blend. For a thicker chili, let it simmer a bit longer, or if you prefer a thinner consistency, add a little extra broth

Once the chili has reached your desired thickness, taste it and adjust the seasonings. For extra heat, sprinkle in some cayenne pepper or chili flakes. You can also add salt and pepper as needed. A final squeeze of lime juice will brighten the dish and give it a refreshing, zesty finish.