Heat olive oil in a large skillet over medium heat. Add diced onion and cook until it becomes translucent and fragrant, about 3-4 minutes.
Add minced garlic to the skillet and cook for another 30 seconds until it releases a fragrant aroma.
Pour in the ground turkey and break it apart with a wooden spoon, cooking until it’s browned all over and no pink remains, about 5-6 minutes.
Add the chopped roasted peppers to the skillet for a smoky flavor, stirring to combine.
Stir in chili powder, cumin, salt, and pepper to coat the meat and vegetables evenly, allowing the spices to toast slightly and become fragrant.
Pour in the diced tomatoes with their liquid, stirring well to combine all ingredients.
Bring the mixture to a gentle simmer, then reduce heat to low and let it cook uncovered for 20-25 minutes, stirring occasionally until thickened and flavors meld.
Taste and adjust seasoning with more salt or pepper as needed, then remove from heat.
Serve the hot chili in bowls, topped with shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro for freshness.
