Gather all your ingredients and chop the onion, bell pepper, and garlic.

Sauté the onion and bell pepper in a skillet over medium heat for 5-7 minutes.

Add minced garlic and cook for an additional minute.

Brown the ground beef in the skillet until no longer pink, draining excess fat.

Transfer the beef mixture into the slow cooker and add kidney beans, black beans, diced tomatoes, and salsa verde.

Stir well to blend the ingredients evenly.

Add chili powder, cumin, oregano, salt, and pepper, mixing thoroughly.

Cover and set the cooker to LOW for 6-8 hours or HIGH for 3-4 hours.

Once done, mix cornstarch with water and add it to the chili if it's too thin.

Cook on HIGH for another 15-20 minutes if thickening is needed.

Serve the chili hot with options like cauliflower rice or cornbread.