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1. In a large pot, cook the ground beef or turkey over medium-high heat until browned, about 8 minutes.

2. Drain any excess fat and add the onion, garlic, and bell pepper to the pot. Cook until softened, about 5 minutes.

3. Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, oregano, salt, and pepper.

4. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 3040 minutes.

5. Serve the chili hot, topped with shredded cheddar cheese, cilantro, and a dollop of sour cream, if desired.

This recipe makes 6-8 servings and can be doubled or halved, depending on your needs. Enjoy!