Begin by dicing one medium onion, mincing three cloves of garlic, and chopping two bell peppers into bite-sized pieces. Rinse and drain one can each of black or kidney beans.

In a large, heavy-bottomed pot, heat a tablespoon of oil over medium heat. Once shimmering, add one pound of ground beef or turkey, breaking it apart with a spatula. Cook for about 5-7 minutes until the meat is browned.

Add the diced onion and minced garlic to the pot with the browned meat. Cook, stirring frequently, for about 3-4 minutes or until the onion is translucent.

Stir in the chopped bell peppers, drained beans, and one can of diced tomatoes (including juices). Toss everything together gently.

Sprinkle in three tablespoons of chili powder, along with salt and pepper to taste. Stir the mixture thoroughly, allowing the spices to bloom.

Reduce the heat to low and let the chili simmer for about 25-30 minutes, stirring occasionally.

After simmering, taste your Hearty Cold-Weather Chili once more and adjust the seasoning if needed. Serve piping hot in bowls.