Heat olive oil in a large pot over medium-high heat. Add onion and garlic and sauté for 5-7 minutes, or until onion is tender.
Add turkey and break up the meat, cooking until no longer pink. Mix in tomatoes, chicken broth, pinto beans and corn.
Season with chili powder, paprika, oregano, cayenne, cumin, salt and pepper; mix to combine. Bring to a boil then reduce heat to low, cover and let simmer for 30 minutes.
Garnish with desired toppings (fat free sour cream, shredded cheddar cheese, jalapeño, etc.). *Nutrition information doesn’t include toppings.