Gather all ingredients. Chop onion, garlic, and bell peppers. Measure ground beef, chili powder, and cumin. Preheat pot over medium heat for about 2 minutes.

Add olive oil, onions, and garlic to the preheated pot. Sauté for 3-4 minutes until onions are translucent.

Add ground beef, breaking it apart. Cook for 5-7 minutes until well-browned. Drain excess fat if necessary.

Stir in diced bell peppers, cooking for about 3 minutes. Sprinkle in chili powder and cumin.

Pour in fire-roasted tomatoes and kidney beans, stirring gently. Bring to a simmer and cook for 10 minutes uncovered.

Taste and adjust seasoning if necessary. Simmer an additional 5 minutes.

Ladle chili into bowls, adding garnishes of sour cream, cilantro, shredded cheese, and diced avocado.