Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook for 3–4 minutes until softened. Toss in the garlic and cook for another 30 seconds until fragrant. Push the veggies to one side of the pan, then add the turkey to the empty space. Break it apart with your spoon and cook until no pink remains, about 5–6 minutes. Stir everything together once the turkey is browned.

Sprinkle the chili powder, smoked paprika, cumin, salt, and pepper over the meat mixture. Stir well to coat everything evenly. Add the tomato sauce, ketchup, tomato paste, Worcestershire sauce, and brown sugar. Mix until the sauce is smooth and covers all the turkey and veggies. Let the mixture simmer on low heat for 10–15 minutes, stirring often to prevent sticking. You’ll know it’s ready when the sauce thickens but still looks glossy.

Taste and adjust seasoning—add a pinch more brown sugar if you like it sweeter or a dash of hot sauce for heat. Spoon the mixture onto toasted buns, and serve immediately with napkins (trust me, you’ll need them!).