Gather your equipment: a large heavy-bottomed pot, a sharp chef’s knife, a wooden spoon, and measuring cups and spoons.
Heat the pot over medium heat and add a splash of olive oil, waiting until it shimmers and becomes fragrant.
Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft, fragrant, and slightly translucent.
Push the vegetables to the sides of the pot and add the ground turkey. Cook for about 8 minutes, breaking it apart with your spoon, until browned and no pink remains.
Stir in the tomato paste and cook for 1 minute, letting it deepen in flavor and coat the meat and vegetables evenly.
Add the diced tomatoes with their juice, chili powder, cumin, and cayenne pepper. Mix well, bringing everything to a gentle simmer.
Reduce the heat to low and let the chili simmer uncovered for about 30 minutes, stirring occasionally, until it thickens and flavors meld.
If using beans, stir in the drained and rinsed black beans during the last 5 minutes of simmering.
Check the seasoning and adjust salt, spice, or acidity as needed. The chili should be thick, with a rich, smoky aroma.
Serve hot, garnished with your favorite toppings like cheese, sour cream, or fresh herbs if desired.
