Heat the olive oil over medium heat in a large pot, preferably a cast iron pot or Dutch oven. Add the onions, bell peppers, and jalapenos. Cook, stirring frequently, until soft and translucent, about 5 to 8 minutes. Stir in the smoked paprika.
Meanwhile, cook the ground turkey in a large skillet until fully cooked. Drain excess grease. Sprinkle with ¼ tsp of salt and pepper.
Add the cooked turkey to the sautéed veggies. Using your hands, squeeze the tomatoes into the pot, adding all the juice, as well.
Stir in the chopped chilies, chicken (or vegetable) broth, tomato paste, red wine vinegar, hot sauce, chili powder, cumin, Adobo seasoning, garlic powder, 1 tbsp salt, and 1 tsp black pepper. Stir until fully mixed.
Use a small sharp knife to cut 3 or 4 slits down the sides of the remaining 3 jalapenos. Place them on top of the chili.
Simmer the chili for 2 hours stirring occasionally. If simmering for more than 2 hours, you may need to add a little more broth if too much liquid cooks out.
Serve with cheese, onions, sliced jalapenos, and sour cream (if desired)