Beef, Bean, and Veggie Chili

My husband actually liked this recipe... which is saying something!

1 tsp. extra-virgin olive oil
1/2 lb. lean ground beef
1 large onion, diced
3 cloves garlic, finely chopped
2 Tbsp. chili powder, plus more to taste
1 tsp. ground cumin
3 cups beef broth
2 cups fresh or frozen diced bell peppers
1 1/2 cups frozen corn kernels
2 (15 oz) cans no-salt added beans, such as kidney and/or black
1/4 cup tomato paste

In a large pot, heat oil over medium-high heat.  Add beef and cook, breaking it up with a spoon until browned, about 5 minutes.  Add onion and garlic; cook 5 more minutes.  Stir in chili powder and cumin.  Add broth, bell peppers, corn, beans, and tomato paste.  Bring to a boil, lower the heat and simmer, covered, until the flavors blend, 20 to 25 minutes.