Heat 2 tablespoons of olive oil in your pot over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Stir in the minced garlic and diced bell pepper, cooking for another 2–3 minutes until softened and fragrant.
Increase the heat to medium-high and add the ground beef and ground turkey to the pot. Break the meat apart with your spoon, stirring frequently until fully browned and no longer pink, about 7–8 minutes. Drain any excess fat if needed.
Stir in the drained kidney beans, black beans, and the entire can of crushed tomatoes. Mix everything together thoroughly.
Sprinkle in 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, and salt and pepper to taste. Stir well to evenly distribute the spices throughout the chili.
Reduce heat to low and let the chili simmer gently, uncovered, for 30–40 minutes. Stir occasionally to prevent sticking and allow flavors to meld beautifully.
Once the chili is thickened and richly flavored, sprinkle 1 cup of shredded cheddar cheese evenly over the top. Cover the pot with a lid for 3–5 minutes or until the cheese melts into a gooey web. Optionally, place the pot briefly under a broiler to brown the cheese slightly, watching carefully.
Before serving, sprinkle chopped green onions over the cheesy top for a fresh, vibrant contrast. Ladle the chili into bowls and enjoy the melty cheddar web.
