Gather your ingredients and have them ready.

In a large pot, heat over medium heat. Add the ground beef and diced onion. Cook until the meat is browned and the onion becomes translucent, about 5 to 7 minutes. Drain excess fat if necessary.

Add minced garlic and cook for an additional minute until fragrant. Stir in diced tomatoes, black beans, kidney beans, tomato sauce, and beef broth. Add chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Mix well.

Bring the soup to a boil, then reduce heat to low. Let it simmer for 20 to 30 minutes, stirring occasionally.

Serve hot, topped with shredded cheddar cheese, diced avocado, sour cream, and fresh cilantro.