Start by roasting the red peppers over an open flame or under the broiler until skin is blistered and blackened in spots. Allow them to cool, then peel, seed, and chop into small pieces.
Heat olive oil in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Add minced garlic and ground cumin to the onions, cooking for another minute until fragrant and lightly toasted.
Increase the heat to medium-high and add the ground turkey to the pot. Break it apart with a spoon and cook until browned all over, about 7-8 minutes, until the meat is cooked through and no longer pink.
Add the chopped roasted peppers and drained beans to the turkey mixture. Stir well to combine all the ingredients evenly.
Pour in the broth, bringing the mixture to a simmer. Reduce the heat to low, cover, and let it cook gently for 15-20 minutes, allowing the flavors to meld and the chili to thicken slightly.
Stir in the fresh citrus juice to brighten the flavors and adjust seasoning with salt and pepper to taste.
Remove the lid and simmer uncovered for another 5 minutes to slightly thicken the chili and develop its aroma.
Taste and adjust seasoning if necessary, then ladle the chili into bowls and garnish with chopped cilantro before serving.
