Heat olive oil in a heavy pot over medium heat. Toss in onion and bell pepper. Cook until they soften and smell sweet, about 5 minutes.

Stir in garlic and cook for 30 seconds.

Add the ground beef or turkey. Break it up with a spatula and cook until browned. Season lightly with salt and pepper. Tip out excess grease if you want a leaner chili.

Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir for 30 to 45 seconds until fragrant.

Pour in tomatoes, tomato sauce, and 1 cup of broth. Add the rinsed beans. Stir well.

If it feels too thick, add more broth now or later.

Bring to a gentle bubble. Lower the heat and simmer for 20 to 30 minutes, stirring every so often so nothing sticks.

Taste, add salt if needed, and try optional boosters like a splash of vinegar.

Ladle into bowls and top with shredded cheese, sour cream, chopped green onion, or jalapeños.