In a large skillet over medium heat, brown the ground beef or turkey for 5–7 minutes until no pink remains. Drain excess grease.

Add the chopped onion and minced garlic to the skillet, cooking for another 2–3 minutes until onions are translucent.

Transfer the meat mixture to the slow cooker. Add drained kidney beans and black beans, diced tomatoes, tomato sauce, and spices. Stir well.

If desired, add chopped bell pepper and corn to the mixture. Stir well.

Cover and cook on low for 6 hours or high for 3–4 hours, allowing flavors to meld.

Once cooked, stir the chili before serving. Garnish with toppings such as cheese, green onions, or sour cream.