Combine sour cream ingredients in a bowl, cover and store in the fridge until needed. Preheat the oven to 400 degrees F. Roll the meatball mixture into 1-inch balls and place on a non-stick or parchment-lined baking sheet. Bake 20 minutes, or until cooked through. Drain well and set aside.
Heat the oil in a large pot. Add the onion, bell pepper and garlic and cook 3 to 4 minutes. Mix in the remaining chili ingredients, except the cheese. Mix in the meatballs. Bring to a gentle simmer and loosely cover and cook 30-40 minutes, or until the chili is thick and rich tasting. Spoon into bowls and top with a sprinkle of the cheese and spoon of the sour cream.
Note: Bean medley is a mix of beans great for chili. It can be found in the aisle other canned beans are sold.