Dice your onion and bell peppers into bite-sized pieces. If using ground beef or turkey, brown it in a skillet over medium-high heat until it's no longer pink, about 5–7 minutes. Once cooked, drain excess fat, then transfer the meat into your crockpot.

Pour in the canned tomatoes, kidney beans, and sautéed onions and bell peppers into the crockpot. Stir to ensure the ingredients are well-mixed.

Sprinkle in the chili powder, cumin, garlic powder, and oregano, adjusting amounts to taste. Mix these spices into the ingredients.

Pour in the beef or chicken broth, and add a dash of Worcestershire sauce. Ensure all ingredients are submerged in the broth.

Cover the crockpot and set it to cook on low for 6–8 hours, or on high for 3–4 hours. Avoid lifting the lid during cooking.

Once cooking time is complete, taste your chili and adjust spices if necessary. If needed, stir in a slurry of cornstarch and water for a thicker consistency.