Heat the Olive oil in a skillet over medium-high heat. Add the Yellow onion, Red bell pepper, and Jalapeño and roast for 5-7 minutes, until slightly softened.
Brown the Ground turkey in the same skillet; drain off any excess grease.
Combine the roasted vegetables, Ground turkey, Diced tomatoes, Black beans, Pinto beans, Frozen corn, Chili powder, Cumin, Smoked paprika, Garlic powder, Onion powder, Cayenne pepper (if using), and Chicken broth in the slow cooker.
Stir well to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serve hot, topped with Shredded Monterey Jack cheese, Avocado, and Lime wedges.
