Chop the onion and bell pepper, and mince the garlic.

Drain and rinse the kidney and black beans.

In a large pot, brown the ground beef over medium heat until fully cooked, about 5-7 minutes.

Add the chopped onion, bell pepper, and minced garlic to the pot. Cook until softened, about 5 minutes.

Stir in the chili powder, cumin, salt, and pepper, cooking for another minute until fragrant.

Add the diced tomatoes, kidney beans, black beans, and beef broth to the pot. Stir well to combine.

Bring to a boil, then reduce heat and let simmer for 20 minutes, stirring occasionally.

Taste and adjust seasoning if necessary. Serve hot, garnished with your choice of toppings.