In a large heavy-bottomed pot, heat olive oil over medium-high heat. Add diced onion and sauté until translucent, about 3 minutes.

Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5 minutes.

Stir in red bell pepper, garlic, jalapeno, green chiles, and cook for 1 minute until fragrant.

Add chili powder, cumin, oregano; stir to combine.

Pour in diced tomatoes, chicken broth, add beans and tomato paste. Bring to a boil.

Reduce heat and simmer uncovered for 10-15 minutes.

Add corn, lime juice, cilantro, salt, and pepper. Stir well and cook for another 2 minutes.

Taste and adjust seasoning as needed. Serve hot garnished with optional toppings.