1. Heat olive oil in a large pot over medium heat. Add the onion and bell pepper. Cook until soft, about 5 minutes. Stir in the garlic and cook for another 30 seconds.

2. Add the ground beef to the pot. Break it apart with a spoon and cook until browned and no longer pink. Season with salt, pepper, chili powder, cumin, paprika, and oregano.

3. Stir in the tomato sauce, diced tomatoes, and all the beans. Pour in the broth and mix well.

4. Bring everything to a gentle boil, then reduce heat to low. Cover and let simmer for 30 minutes, stirring occasionally. The chili will thicken and flavors will meld together.

5. Taste and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, a dollop of sour cream, and fresh cilantro.