Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.

Add the diced onion, minced garlic, diced bell pepper, and minced jalapeño (if using).

Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Brown the Meat

Add the ground beef or turkey to the pot.

Break up the meat using a wooden spoon or spatula as it cooks.

Cook for another 5–7 minutes, until the meat is browned and fully cooked through.

Add Tomatoes and Beans

Stir in:

2 cans diced tomatoes

1 can tomato sauce

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 cup corn kernels

Mix well to combine all ingredients evenly.

Season the Chili

Add the spices to the pot:

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and pepper to taste

Stir to evenly distribute the seasoning.

Simmer

Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, stirring occasionally.

This allows the flavors to meld together and thicken.

Adjust Seasoning

Taste the chili and adjust the seasoning, adding more salt, pepper, or spices if desired.

Serve

Ladle the hot chili into bowls.

Garnish with your favorite toppings like shredded cheese, sour cream, avocado, or a squeeze of lime.

Serve with crusty bread, cornbread, or tortilla chips.