Heat a large pot over medium heat. Add the ground beef or turkey and brown until no pink remains. Drain excess fat if necessary.

Add the chopped onion and cook until translucent, about 4 to 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.

Stir in kidney beans and black beans, heating through.

Pour in crushed tomatoes and broth; stir to combine.

Add chili powder and cumin; bring to a gentle simmer.

Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.

Taste and season with salt and pepper. Adjust spices as desired.

Serve the chili hot in bowls. Top with shredded cheese, a dollop of sour cream, and chopped green onions. You can also serve it with bread, rice, or cornbread.