Three-Bean Chili with Avocado and Lime

Heat extra-virgin olive oil in a medium pot over medium heat.

Stir in green bell pepper and yellow onion and cook until tender, about 5 to 7 minutes.

Add jarred minced garlic and cook until fragrant, about 30 seconds.

Stir in lean ground beef or turkey and cook, breaking up with a spoon, until browned, about 6 to 8 minutes.

Season with adobo seasoning to taste.

Stir in tomato sauce, pinto beans, red kidney beans, black beans, chipotle peppers in adobo sauce, and dried oregano and bring to a boil.

Reduce heat and simmer until chili thickens and flavors develop, about 20 to 30 minutes.

Season with additional adobo seasoning to taste.

Divide chili among serving bowls.

Top with shredded cheese, a dollop of sour cream, diced avocados, sliced scallions, and chopped fresh cilantro.

Serve with lime wedges.