In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.

Add the ground beef or turkey, breaking it apart with a wooden spoon. Cook until it’s browned, about 5-7 minutes.

Stir in the chopped onion, bell pepper, and minced garlic. Cook until softened, roughly 4-5 minutes.

Stir in the kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well.

Pour in the broth, bring to a simmer, then reduce heat to low. Cover and let cook for 20 minutes, stirring occasionally.

Taste your chili. Adjust seasonings if needed, adding more salt, pepper, or chili powder based on preference.

Ladle the chili into bowls and top with your favorite toppings.