Chop the garlic, onion, and bell peppers. Sauté lightly over medium-high heat in 1-2 tsp olive oil. Meanwhile, rinse the beans until all of the canning liquid is gone.
Once the veggies have sautéed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
Once the chili is done cooking, top with anything you like. Here are some suggestions: 1 Tbsp reduced-fat cheese, fat-free sour cream or 0% Greek yogurt, whole wheat tortilla chips, or Old-Fashioned Cornbread.