Step 1: Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
Step 2: Add the chopped onion to the skillet with the cooked ground turkey and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3: Stir in the chopped red and yellow bell peppers and chopped zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Step 4: Sprinkle in the chili powder, cumin, smoked paprika, and dried oregano. Season generously with salt and freshly ground black pepper. Stir well to coat the ground turkey and vegetables with the spices.
Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Step 6: Remove from heat. Garnish with fresh chopped cilantro and serve immediately with lime wedges.