Step 1

In a large pot or Dutch oven, brown the ground beef over medium heat.

Step 2

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

Step 3

Stir in crushed tomatoes, kidney beans, black beans, and beef broth.

Step 4

Add chili powder, cumin, oregano, paprika, salt, and black pepper. Stir well.

Step 5

Bring the soup to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

Step 6

Add frozen corn and tomato paste. Simmer for an additional 15 minutes.

Step 7

Serve hot with desired toppings.