In a large pot heat the olive oil on medium heat. Add the minced garlic and onion and saute until soft, about 2-3 minutes.
Add the ground turkey breast (or skip straight to the veggies if you are going for vegan/vegetarian) and saute until turkey is cooked through and no longer pink (internal temp - 165 degrees Fahrenheit).
Add the bell peppers and carrots and cook until soft, about 5 minutes. Add the cumin, chili powder, and oregano and stir to coat the veggies and turkey.
Pour in the crushed tomatoes, black beans, kidney beans (add an extra can of beans if omitting the turkey), and water. Add salt and pepper to taste and stir well.
Bring chili to a boil and then reduce heat to low. Cover and simmer for 30 minutes to an hour (the longer the better!).
About 5-10 minutes before serving add the optional ingredients - lime juice, corn, crushed red pepper, and hot sauce and stir to combine. Cook for about 5-10 more minutes and enjoy!
PRO TIP: Let chili sit in a bowl for about 5 minutes before eating, it will be hot!