1-Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat.

2-Add 1 diced medium yellow onion, 1 diced green bell pepper, 1 diced poblano pepper, 1 diced jalapeño pepper (if using), 3 minced garlic cloves, and 1 teaspoon kosher salt; cook, stirring occasionally, until the vegetables are tender, about 8 minutes.

3-Add 1 pound ground beef, the remaining 1 teaspoon kosher salt, and black pepper to taste; cook, breaking up the meat, until browned, about 7 minutes. Drain excess fat, leaving about 2 tablespoons in the pot.

4-Stir in 1/4 cup tomato paste, 1 teaspoon hot sauce (if using), 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon garlic powder; cook for about 2 minutes until fragrant.

5-Add 1 can (14.5 ounces) fire-roasted diced tomatoes and 1 cup low-sodium beef broth; stir and bring to a rapid simmer.

6-Reduce heat to medium-low, cover, and cook, stirring occasionally, for at least 30 minutes or up to 3 hours for deeper flavor.

7-About 15 minutes before serving, add 1 can (15 ounces) drained and rinsed red kidney beans and 1 teaspoon coconut sugar (if using); cook uncovered until beans are heated through and tender.

8-Serve topped with sour cream, shredded cheddar cheese, corn chips, and green onions.