Start by chopping the beef chuck into bite-sized pieces, dicing the yellow onion, mincing the garlic, and chopping the bell peppers.

In a large pot, heat the olive oil over medium-high heat. Add the beef chunks to sear until browned on all sides, about 5–7 minutes.

Add the diced onion and minced garlic to the pot, cooking until the onions turn translucent, around 3–4 minutes. Stir in the chopped bell peppers.

Pour in the can of diced tomatoes and the low-sodium beef broth, ensuring everything is covered with liquid.

Stir in the rinsed kidney beans and corn. Season generously with chili powder, ground cumin, salt, and pepper.

Lower the heat and let the stew simmer for 45 minutes to an hour.