In a large skillet over medium heat, brown 1 pound of ground beef (or turkey), stirring occasionally until no longer pink, about 5-7 minutes. Drain excess fat before transferring the cooked meat to your slow cooker.

To the slow cooker, add the diced onion, minced garlic, drained and rinsed kidney beans, and black beans. Pour in the diced tomatoes, tomato paste, and beef or chicken broth. Sprinkle the chili powder, cumin, paprika, oregano, cayenne, salt, and black pepper over the mixture, then stir everything until well combined.

Cover the slow cooker with its lid and set it to low for 7-8 hours or high for 4-5 hours.

Once the cooking time is up, carefully lift the lid and give your slow-cooker chili a taste. Adjust the seasonings according to your preference.

Scoop the hot chili into bowls and serve it with optional toppings such as shredded cheese, sour cream, green onions, or cilantro.