1. Heat the vegetable oil in a large skillet or Dutch oven over medium heat until shimmering.

2. Add the chopped onion and sauté until translucent, about 3–4 minutes.

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the ground beef, breaking it apart, and cook until browned, about 5–7 minutes; drain excess fat if needed.

5. Mix in the chopped red bell pepper and cook for 2 minutes until slightly softened.

6. Sprinkle in the chili powder and cinnamon, stirring to coat the meat and vegetables.

7. Pour in the diced tomatoes and vegetable broth, stirring to combine.

8. Bring to a gentle simmer, then reduce heat to low and cover loosely.

9. Simmer uncovered for about 30 minutes, stirring occasionally until thickened.

10. Stir in the kidney beans and cook for an additional 5 minutes.

11. Taste and adjust seasonings as desired.

12. Serve hot with your favorite toppings.