Heat the oil in a large pot or Dutch oven over medium-high heat. Add the bell peppers, onion, Anaheim pepper, and garlic and cook for 10 minutes, stirring occasionally.
Add the ground beef, chili powder, ancho chili powder, salt, ground cumin, paprika, and oregano. Cook for 5 to 6 minutes, crumbling the meat with a spoon and stirring occasionally until the meat has browned.
Stir in the diced tomatoes, pinto beans, black beans, and corn. Cover, reduce the heat to low, and cook for 20 minutes.
Remove the pot from the heat and stir in the lime juice and cilantro. Taste and season with more salt as needed.
Serve in bowls topped with shredded cheese, sour cream, and tortilla chips.
Notes
Peppers: To make it spicier, use a jalapeno or serrano pepper instead of an Anaheim.
Chili powder: If you don’t have ancho chili powder, use regular chili powder instead.
Beans: Do not drain and rinse the beans before putting them into the soup. The bean broth from the can will help thicken the soup and add more flavor.