Heat your Dutch oven over medium heat with a drizzle of olive oil. Add the onion and bell pepper and cook, stirring often, until slightly softened, about 5–7 minutes.

Add the ground beef or turkey and cook, breaking it up with a spoon, until no longer pink, 4–6 minutes. Drain excess fat if needed.

Stir in the tomato paste, garlic, and chili seasoning and cook until fragrant and slightly darkened, 1–2 minutes.

Add the diced tomatoes, broth, and kidney beans. Bring to a boil, then reduce heat to a gentle simmer and cook covered, stirring occasionally, for about 30 minutes until thickened. Add a splash of broth if it gets too thick.

Taste and season with salt to preference. Ladle into bowls and finish with toppings like sour cream, sliced jalapeños, shredded cheese, scallions, or crushed corn chips.