Cooking Instructions:

In a skillet over medium heat, brown the ground beef (or turkey) until fully cooked, breaking it up into smaller pieces. Drain any excess fat and set aside.

In the crockpot, combine the cooked meat with the kidney beans, black beans, diced tomatoes, tomato sauce, onion, bell pepper, garlic, chili powder, cumin, paprika, and season with salt and pepper.

Stir all the ingredients together until well mixed, confirming that the spices are evenly distributed throughout the mixture.

Cover the crockpot and set it to low heat. Allow the chili to cook for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will develop.

Once done, taste the chili and adjust the seasoning if necessary. Serve hot with your choice of toppings.

For best flavor, consider making your chili a day in advance. The flavors will deepen and meld together as it sits. Additionally, feel free to experiment with the spice levels by adding more chili powder or incorporating fresh jalapeños.

If you have leftover chili, it freezes well and can be a lifesaver for busy nights. Enjoy your delicious, homemade crockpot chili!