Instructions:

1. Brown ground beef in a Dutch oven over medium-high heat, breaking up the meat as it cooks.
2. Add onion and cook until tender.
3. Add diced carrot, bell pepper, and minced garlic. Cook until vegetables are tender, stirring as needed. Drain excess fat.
4. Pour in diced tomatoes with juice, add beans, broth, and seasonings. Stir well to combine.
5. Reduce heat to a gentle boil and cook for 15-20 minutes, stirring occasionally, until meat and vegetables reach desired tenderness.
6. Taste and adjust seasonings if needed. Turn off heat and let chili rest for 5 minutes.

Enjoy!