Heat the canola oil in a large skillet, preferably cast iron, on high heat. Add the ground turkey and saute until browned, about 3 minutes. Add the onion and garlic and continue cooking until the turkey is cooked through. Add the chili powder, paprika, cumin, salt, and pepper and stir until evenly coated.
Reduce the heat to medium low and add the canned tomatoes with juices (or sauce) and kidney beans and stir. Add the ketchup, salsa, tomato paste, and Sriracha stirring until well combined. Let simmer for at least 20 minutes. The longer it cooks, the spicier it will be.
Serve over brown rice topped with Greek yogurt and shredded Monterey Jack cheese.
Cook's Note: This is a low-cal, low-fat, full-flavor turkey chili that is as filling as it is delicious! The addition of flavorful thickening agents instead of cornstarch or flour adds flavor and shortens cooking time!