Heat a drizzle of oil in a medium-large pot set over medium-high heat.
Sauté the onions for 4-5 minutes, until soft.
Add the garlic and beef and cook, stirring and breaking up any lumps with a spoon, until it’s no longer pink.
Add the chili powder and cumin and cook for another minute.
Add the tomatoes, beans and salsa and bring the mixture to a simmer.
Reduce heat to low and simmer for about an hour, stirring occasionally, until the mixture thickens. Serve topped with sour cream, cilantro and grated cheese.
Option to sub lean ground beef for plant based meat, and sub sour cream to Tofutti sour cream to make vegan-friendly.