Heat a skillet over medium heat, adding your choice of ground beef or turkey. Cook for about 5-7 minutes, breaking it apart with a spatula until the meat is no longer pink.

Add the diced onions and continue to cook for an additional 2-3 minutes until soft and translucent.

In the last minute of cooking the meat, add minced garlic, stirring until fragrant, about 30 seconds.

Carefully transfer the cooked meat and onion-garlic mixture into your crockpot.

Add the drained kidney beans, black beans, diced fire-roasted tomatoes, and tomato sauce into the crockpot.

Sprinkle chili powder, cumin, paprika, salt, and pepper into the crockpot, mixing everything together thoroughly.

Cover and set the crockpot to cook on low for 6-8 hours or on high for 3-4 hours.

As the cooking time nears completion, taste the chili and adjust seasoning as necessary.

Once cooking is complete, ladle hot chili into bowls and garnish with your choice of toppings.