In a large pot, heat the oil. Next add the onions, bell pepper, and jalapeno pepper. Stir and cook for a few minutes until softened.
Next, stir in the garlic and cook an additional minute.
Stir in the ground beef and cook until the beef loses almost all of its pink color.
Stir in the spices: chili powders, cumin, brown sugar, and salt.
Stir in the black beans. Then stir in the enchilada sauce, crushed tomatoes, and diced tomatoes.
Bring your chili to a bubble, then turn the heat down to low and simmer for 30 minutes to allow the ingredients and flavors to marry.
Serve your chili topped with cheddar cheese, sour cream, green onions, and avocado.
