Heat 1 tablespoon olive oil in a large pot over medium heat.

Add 1 pound ground beef or turkey and cook until browned, breaking it apart with a spatula.

Stir in 1 medium onion, diced, and 2 cloves garlic, minced; sauté until the onions are translucent, about 5 minutes.

Add 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook, stirring, for 1 minute to toast the spices.

Stir in 1 can (15 oz) black beans, rinsed and drained; 1 can (15 oz) kidney beans, rinsed and drained; 1 can (14 oz) diced tomatoes; 1 cup corn; and 2 cups beef or vegetable broth.

Bring the chili to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.

Taste and adjust seasoning with more salt or spices as desired.

Let the chili sit off the heat for 15 minutes to thicken and deepen flavors.

Ladle the chili into bowls and top with shredded cheese and sour cream if desired.