Brown the Beef:
In a large, deep boiling pot, add the extra lean ground beef.
Fry the ground beef over medium heat until fully cooked and browned.
Add the mixture of dry chili powder, onion powder, garlic powder, paprika, and cumin to the cooked ground beef.
Allow the spices to fry with the beef for 30 seconds to 1 minute, stirring to evenly coat the meat.
Add Beans, Tomatoes, and Stock:
Drain and rinse the black beans and red beans from their cans.
Add the black beans, red beans, and canned tomatoes to the pot with the beef.
Pour in the beef stock, ensuring that the ingredients are well-covered in liquid.
Include Peas and Corn:
Add the frozen peas and frozen corn to the pot.
Stir all the ingredients together to combine.
Simmer the Chili:
Bring the chili to a full rolling boil over medium heat.
Once boiling, reduce the heat to medium-low and let the chili simmer.
Allow the chili to simmer until it reaches your desired consistency. This will typically take around 35-40 minutes, but you can adjust the cooking time to your preference.
Serve and Enjoy:
Ladle the protein-packed chili into bowls.
Top each serving with a generous amount of fat-free cheese.
Optionally, garnish with chopped red onion or other desired toppings.
Serve the chili hot and enjoy!