Heat up a large frying pan and add the ground beef. Stir occasionally and cook until it is brown.
While the beef is cooking, heat up olive oil in a large pot (the pot that you will use for the chili).
Add the green bell pepper and cook for 5 minutes. Add in the onion and garlic in with the green bell pepper and cook for an additional 10 minutes. The bell pepper should be soft and the onion should be translucent.
Reduce the heat of the pot to low and add in the diced tomatoes (with the juice) and red kidney beans to the pot. Stir together.
Once the beef is done cooking, add the browned beef to the pot with a slotted spoon, so as not to add in the fat that has cooked off of the beef. Stir together.
Add in the spices and beef broth and stir together. Let simmer for 20 minutes to allow the flavors to combine.
If you are making this ahead of time, let the chili cook before storing it in the refrigerator.
Top with avocado, sour cream (or Greek Yogurt), shredded cheese, or anything else your heart desires!