Place a Dutch oven or a deep, heavy-bottomed pan over medium heat.
Add in the ground turkey (or beef) and cook, stirring occasionally to help crumble up the meat for 6-8 minutes or until browned.
Drain, then return meat to the Dutch oven/pan.
Add in the onion and bell pepper, and cook for 2-3 minutes, mixing the veggies with the ground meat, until the onion and pepper are fork tender.
Sprinkle in the desired amount of chili powder; stir to incorporate.
Next, add in the water, black beans, and diced tomatoes, and stir to incorporate.
Then allow the contents to come to a boil, stirring occasionally.
Once the chili begins to boil, reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
Then uncover and continue cooking an additional 5 minutes more.
Ladle 1 1⁄2 to 2 cups of chili into a bowl, top with desired toppings, and enjoy.
Let the remaining chili cool completely.
