I enjoy preparing a large amount of this and storing it in the freezer for future meals! It’s a fast and simple dish!

Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

Add the diced onion and garlic to the pot and sauté until the onion is translucent.

Stir in the red and green bell peppers and cook for another 5 minutes until they begin to soften.

Add the chili powder, cumin, paprika, and cayenne pepper (if using) to the pot, stirring to coat the meat and vegetables in the spices.

Pour in the crushed tomatoes, kidney beans, black beans, and beef broth. Stir to combine.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili simmer for at least 30 minutes, stirring occasionally.

Season with salt and pepper to taste before serving.

For a vegetarian version, you can omit the ground beef and add more beans or use a meat substitute like textured vegetable protein. If you prefer a spicier chili, add more cayenne pepper or a diced jalapeño. For a smoky flavor, try adding a teaspoon of smoked paprika or a chipotle pepper in adobo sauce. You can also experiment with different types of beans, such as pinto or cannellini beans, to suit your taste.